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Behind the Scenes

From K-Bo’s Kitchen

Venison Nachos & K-Bo-Rita’s for Cinco de Mayo

KBo Kitchen Blog

If you don’t use Cinco de Mayo as an excuse to cook Mexican food and have a few margaritas you need to have your party bone x-rayed, because it’s probably broken. If you love to deer hunt like we do, chances are you have a freezer full of ground venison. Invite some friends over and follow this recipe for a great Cinco Fiesta.

  • 1 lbs. of ground venison
  • 1 cup of pico de gallo
  • 1 can of refried beans
  • 1 can of black beans
  • 1 can of sliced black olives
  • 1 can of sliced jalapenos
  • 1 package of corn tortillas
  • 1 cup of queso
  • 1 bag of shredded cheese (taco Blend is my favorite)
  • 1 package of taco seasoning
  • 1 tbsp minced garlic
  • ½ of chopped onion
  • ½ gallon peanut oil
Start by putting peanut oil in a frying pan and heat to 350 degrees. Cut your tortillas in chip size triangles. Fry the chips for 3 minutes. Brown ground venison in a skillet with garlic and onion. Once it’s brown add taco seasoning, 2/3 cup of water, and the can of refried beans. Stir until well mixed. Now we’re ready to build some nachos! Spread out your chips on a cookie sheet and preheat oven to 350 degrees. Spoon meat/bean mixture on chips and top with pico de gallo, black beans, olives, jalapenos, and shredded cheese. Put in the oven for 10 minutes. While nachos are baking get a sauce pot and heat the queso. Take your nachos out and top them with the warm queso and enjoy with a K-Bo-Rita!
– 2 parts tequila
– 1 part triple sec
– 1 part lime juice
– 1 part orange juice
*Don’t forget to salt the rim!
Happy Cinco de Mayo