Ingredients
1 pound ground venison1 can (11 ounces) Mexicorn, drained1 can (8 ounces) tomato sauce1 envelope taco seasoning1 tube (7-1/2 ounces) refrigerated buttermilk biscuits1 cup shredded cheddar cheese
Preparation
In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in the corn, tomato sauce and taco seasoning; keep warm.
For crust, press biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving.
