Ground elk chili verde casserole

Ground elk chili verde casserole
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Ground elk burger smothered in chili verde salsa, diced mild green chilies, kidney beans, chips and cheese. Two words… “So Good”!


  • 1.5 lbs ground elk or venison burger
  • 1/2 white onion chopped
  • 1 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chipotle chili powder
  • salt and pepper to taste
  • 1/2 bottle beer
  • 2 – 7oz cans of salsa verde
  • 1 – 7oz diced mild green chili’s
  • 1 – 6oz chopped black olives
  • 1 – 15.25oz kidney beans
  • 2 cups shredded Mexican cheese blend
  • 1 cup sour cream
  • 3 cups crushed tortilla chips
  • chopped fresh cilantro (optional)


  1. Cook elk burger and onion in heavy skillet until browned. Add ½ bottle of beer to keep elk moist while cooking. Stir garlic powder, cumin, salt, pepper and chipotle chili pepper. Remove from heat and set aside.
  2. Combine 2 cans salsa verde, diced green chilies, kidney beans and salsa in a separate bowl. Add cooked elk burger to mixture.
  3. Preheat oven to 350 degrees.
  4. Grease 9×13 casserole baking dish with non stick spray. Add 1 cup crushed tortilla chips to bottom of dish. Add layer of elk mixture on top of chips. Add 1 cup cheese to top of elk burger. Top cheese layer with 1 cup crushed tortilla chips. Add another layer of elk mixture. Add another layer of cheese. Top with remaining tortilla chips. Top with cheese and chopped olives.
  5. Bake for 30 minutes until cheese melts.
  6. Serve with sour cream and chopped cilantro.

1 Comment

  • Reply January 4, 2017

    Adam Snyder

    Ground Elk Chile Verde Casserole is Easy and Delicious! Made this for the wife and earned big points. Definitely a keeper. My wife has an allergy to cheese so couldn’t use any and I had to use regular salsa instead green. It was still very edible and one of the better recipes we have done with Elk.

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