Venison Taco Pie

Prep: 10 Min    Bake:25 Min

1 pound ground venison

1 can (11 ounces) Mexicorn, drained

1 can (8 ounces) tomato sauce

1 envelope taco seasoning

1 tube (7-1/2 ounces) refrigerated buttermilk biscuits

1 cup (2 ounces) shredded cheddar cheese

    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. Brake 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. Yield: 6 serving