Venison Mexican Pizza

Each layer can be as thick or thin as you like

Every time I make this pizza it brings back fond memories of cooking at a deer camp in southwest Texas. It’s a dish that truly represents the unique blend of flavors that make up Mexican cuisine.

Unlike the version that you can find at a popular fast food Mexican restaurant, this dish uses ground venison, but beef can be used as a substitute. A Cajun (or Lenten-friendly) version could also be made with shrimp, crawfish, or even grilled fish. For a less spicy recipe, remove the red pepper flakes and sliced jalapenos.

INGREDIENTS:

• 2 lbs. ground venison
• 2 cups shredded cheese – divided (preferably Mexican Four Cheese)
• Sizzlin Arrow Taco Seasoning to taste
• 4 9-inch flour tortillas
• Oil for frying
• 1 16-ounce can refried beans
• 2 tbsp. sour cream
• 2 tbsp. butter
• 1 tbsp. black pepper
• 1 8-ounce can tomato sauce
• 1 7.76-ounce can chipotle sauce
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. red pepper flakes
• 1 Tomato – chopped
• 1 Bunch cilantro – chopped
• 1 Jalapeno – thinly sliced

PREPARATION: Serves 2

1. Heat oven to 400 degrees Fahrenheit.
2. In a cast iron skillet over medium heat, brown venison, drain fat and return to skillet.
3. Season with Sizzlin Arrow Taco Seasoning.
4. Stir in ½ cup cheese into the meat and remove from heat. This will act as a thickening agent and will help you build the pizza.
5. In a separate skillet, add oil and heat to 350 degrees Fahrenheit over medium high heat.
6. Fry each tortilla to a golden brown, being careful not to overcook. They should be crisp on the edges.
7. Remove the tortilla from the oil and place on a plate lined with paper towels.
8. In a medium saucepan over low heat, add the refried beans, butter, black pepper and sour cream. Stir and heat through until butter melts.
9. In a small saucepan over low heat, add tomato sauce, chipotle sauce, garlic powder, onion powder and red pepper flakes to create the enchilada sauce. Heat through.

ASSEMBLY:

1. Place one tortilla on a sheet pan. Spread bean mixture, then meat mixture, enchilada sauce and ½ cup cheese to form the first layer.
2. Place the second tortilla over the first layer, then spread more enchilada sauce and a handful of cheese.
3. Repeat this process for the second pizza.
4. Bake in oven until the cheese melts.
5. Garnish with sliced jalapenos, chopped tomatoes and chopped cilantro.

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