El Paso Venison - cooking recipe

Ingredients

1 (16 oz.) can refried beans
1 lb. ground venison (no fat)
1 medium onion, chopped
1 (4 oz.) can chopped green chiles
1 (8 oz.) jar hot taco sauce
1 tsp. crushed red peppers (optional)
1 (8 oz.) pkg. Monterey Jack cheese (with jalapeno peppers), shredded
1 (4 oz.) can sliced chopped black olives

Preparation

Brown venison and chopped onion. Set aside.
In an 8 x 8 x 2 1/2-inch baking dish, layer all ingredients in the following order:
refried beans (spread to cover bottom of dish), venison and onions, green chilies, taco sauce, crushed red peppers and shredded cheese. Top with black olives and bake at 350\u00b0 for 20 minutes.