EP 11: What If An Elk Walked Across The King Ranch...Cooking King Ranch Casserole!!!

I decided to experiment and modify the traditional Texan casserole, King Ranch Casserole, that usually features chicken by tweaking it to include ground elk, chipotles in adobo, cream of jalapeño soup and a few other new ingredients.  I was really pleased with the outcome and I hope you will be also.  If you want to see this being made, take a look at my YouTube channel (Wild Vittles Podcast). Link to YouTube: http://www.youtube.com/@WildVittlesPodcastKing Ranch Casserole (Venison)Ingredients1 onion (chopped)2 jalapeño (chopped and seeds/pith removed)1 or 2 Red Bell Peppers (chopped)2 lbs ground venison2 garlic cloves1.5 TBS Chili powder1 TBS Cumin1 Tsp Salt1/2 Tsp Pepper1 can cream of jalapeño soup1 can of cream of mushroom soup1 kitchen spoon full of chopped chipotles in adoboA dozen (or more) tostada shells3 cups of shredded cheeseInstructionsPre-heat oven to 350 degrees FIn a cast iron skillet, saute onion, jalepenos, bell peppers in your oil of choice until soft and set asideBrown ground meatAdd garlic, chili powder, cumin, salt & pepper and mixAdd onion, jalapeño, bell pepper mix back into the meatReserve half a cup of meat mixtureAdd cream of Jalapeño soup and cream of mushroom soup and a kitchen spoon full of chopped Chipotles in Adobo and RotelMix and heat until warmed throughUsing a 9X13 casserole dish, layer 6 tostada shells across the bottomPour meat mixture into pan over tostada shells and distribute evenlySpread 2 cups of cheese every over meat mixtureSpread layer of broken tostada shells across top of cheeseSpread 1 cup of cheese across top layerSpread reserved cup of meat mixture across top of dishCover with foilPut in oven for 40 minutes and uncover to brown top for last 5 minutesLet it cool, serve and enjoy!