Winning Recipe: Venison Taco

Tacos are a win, and when you combine a hard shell with a tortilla and add some nacho cheese, venison, and other tasty toppings, you get an easy meal fit for a king.

by Brad Fenson

Tacos are a staple for many families, and making them with wild game creates a special meal. Tacos are one of the most effortless creations from scratch, and when you add toppings like nacho cheese, guacamole, and salsa, the end result is hard to beat.  

Layering a hard-shell taco inside a soft tortilla and sticking it together with nacho cheese or guacamole takes the meal to the next level. Here is what you need to get started:


1 lb. ground venison

2 Tbsp Hi Mountain Taco Seasoning

¼ cup water

6 medium flour tortillas

6 hard taco shells

1 cup sour cream

2 cups shredded lettuce

1 tomato, diced

1 cup shredded cheese blend

Nacho Cheese


1. Place a large skillet over medium-high heat and crumble the ground meat into the pan. Stir occasionally until the meat is browned. 

2. Sprinkle the taco seasoning over the meat, add water, and bring to a slow simmer.  

3. Shred the lettuce and dice the tomato.

4. Warm the nacho cheese sauce in the microwave and set aside. Warm the four tortillas in the microwave for about 20 seconds.

5. Place a warm tortilla on a large plate and spread two tablespoons of nacho cheese in the middle of the tortilla.

6. Place a hard taco shell in the middle of the flour tortilla. Place ½ cup of taco meat in the shell and add sour cream, lettuce, tomato, and shredded cheese.

7. Fold the flour tortilla onto the hard shell, and the nacho cheese will hold it in place. Eat warm.

*Add salsa, guacamole, or more nacho cheese to customize your layered taco.

*Tortillas and taco shells can be warmed in the oven to make them easy to fold and prevent breaking.

Nacho Cheese Sauce Ingredients

2 cups shredded sharp cheddar cheese 

1 cup shredded pepper jack cheese

1 ½ tsp cornstarch

1 12-ounce can (1 ½ cups) of evaporated milk

2 tsp hot sauce (optional)

1/8 tsp salt

1/8 tsp ground cayenne pepper plus more as needed

*Add ¼ cup of your favorite salsa to make salsa con queso. 


1. Place the shredded cheese in a large bowl, add the cornstarch, and toss to coat.

2. Add evaporated milk in a medium saucepan over medium heat and stir until it comes to a simmer. 

3. Remove the milk from the heat and slowly stir in the cheese. Stir until all cheese is melted and forms a sauce. Stir in the hot sauce, salt, and cayenne pepper. Keep warm to create crunchy wrapped tacos. 

*Shred block cheese for best results. Pre-shredded cheese contains anti-caking additives that may prevent the cheese from melting smoothly.

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