1 bag of Tostitos® Original Restaurant Style Tortilla Chips
8 oz. of shredded cheddar cheese
1 Tbsp. corn starch
12 oz. evaporated milk
3 Tbsps. Mt. Olive Jalapenos, diced
1 Tbsp. Sriracha sauce
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. salt
1 tomato, diced
4 oz. sour cream
Getting it done:
First, fry the ground venison burger on medium-high heat, breaking it up as it fries until it’s done.
Then remove any excess grease and add your spices and water and mix well. Heat for two minutes. Then turn the heat to low and keep it warm.
In a saucepan, add all of the ingredients for the cheese sauce and mix well. Heat and whisk on low heat until the cheese sauce is nice and creamy. If it’s too think, add more evaporated milk or milk.
Place a serving size of (about 7) tortilla chips in a bowl or plate, sprinkle with 1/4 cup taco meat, then pour 1/4 cup of cheese over the meat and chips. Now add tomatoes, lettuce, and a dollop of sour cream (optional).
Yields: 8 Venison Nacho Salads
Serving Size: 7 chips, 1/4 cup meat, 1/4 cup of cheese