Venison nacho dip

Yield: 6 Servings S

Ingredients:

1 lb Ground venison
1/2 Onion minced Salt and pepper to taste
16 oz Refried beans
2 oz Chopped green chiles
1 1/2 c Grated cheddar cheese
6 oz Mild taco sauce
3 Green onions chopped
10 Ripe olives sliced
1 c Sour cream
1 c Guacamole

Instructions:

Tortilla chips Cook meat and onion in a nonstick pan until meat browns and onion is soft. Season with salt and pepper. Spread the refried beans in a flat 10-inch casserole dish. Layer the meat over the beans. Sprinkle chopped chiles over the meat. Cover with grated cheese and taco sauce. Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle with green onions and olives. PER SERVING:(not including chips): 175 calories 12 g pro- tein 9 g carbohydrate 11 g fat (5 g saturated) 42 mg cholest- erol 243 mg sodium 3 g fiber. From Elizabeth Hughes Broken Arrow Ranch Texas. Heidi Haughy Cusik writing in the San Francisco Chronicle 12/18/91. Posted by Stephen Ceideburg