Cooking John Wayne Venison Casserole(Live Cooking Podcast)

This is a Tex-Mex casserole that calls for a lean ground meat and it is delicious.  It is a regular in my rotation of wild game dishes and it could be your next big hit in your household.  Listen along as we cook this dish together.  The recipe can be found below or through this link http://www.singforyoursupperblog.com/2010/09/13/easy-mexican-casserole/.  My thanks to "Sing for your supper" in putting this great recipe on the internet.John Wayne Mexican Casserole1 pound lean ground meat (I utilize whitetail or elk ground meat with no fat added)1 can Ranch Style beans1 10-12 ounce bag tortilla chips, crushed1 can Ro-tel tomatoes1 small onion, chopped2 cups shredded cheddar cheese, divided1 package taco seasoning1 can cream of chicken soup1/2 cup water (I omitted this step)sour cream and salsa for servingPreheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Enjoy!