Venison Tostada

It’s just a taco unhinged. This can be a salad or appetizer course, or double the recipe for a light lunch or dinner entree.

Venison Tostada

Yield: 4 servings


  • 4 cups cooked ground or pulled venison, seasoned with Southwestern seasonings
  • 4 large corn tortillas, deep-fried until crispy
  • 2 cups cooked black beans
  • 6 cups romaine or iceberg lettuce, thinly chopped
  • 8 thin slices red onion
  • 2 cups pepper jack cheese, grated
  • 1/2 cup chopped black olives
  • 1 1/2 cups red or green salsa
  • 1/4 cup sour cream


  1. For each serving, place a tortilla on a plate. Top with 1/2 cup black beans, 1 1/2 cups lettuce, 1 cup cooked venison, 2 slices red onion, 1/2 cup cheese, 2 tablespoons olives, salsa and a dollop of sour cream.

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