Discover a delicious and gluten-free recipe for Venison “fajita” casserole on Cooking with Kaos. Perfect for a cozy dinner!
Delicious and Healthy Venison Fajita Casserole Recipe
Today we bring you a delicious venison “fajita” casserole recipe that is sure to become a favorite in your household. This flavorful dish has been a hit at dinner time and is perfect for meal prepping for the week ahead.
The creator of this recipe is still perfecting their protein oat bar and bread recipes, but rest assured that they are working hard to bring you more tasty dishes to try out. Stay tuned for more mouth-watering recipes to come!
Sizzling and Savory: Kaos’ Gluten-Free Venison Fajita Casserole Recipe!
Hello and welcome back patients of chaos it is your doctor of chaos and we are here with another cooking with chaos video uh so we’re doing another meal prep video today we are going to be doing uh venison uh fajas uh casserole um so this is kind of some standard fajita vegetables in here.
Uh but we also have uh our kind of our general um Southern vegetables with broccoli and spinach I do think that they add um a good flavor and texture uh pattern to what we are about to make today so um let’s go ahead and get started with our ingredients list so first off we’ve got the Thai Jasmine rice then some avocado oil uh then we’ve.
Got uh our gluten-free tortillas now I will say the all tortillas um have been the best gluten-free ones I have ever had they have had the best texture and taste I love them uh we’re going to use a half a stick of butter salted black pepper uh garlic powder Cajun.
Seasoning I like that little spiciness to it uh paprika and the spinach the broccoli yellow red pepper chili Sano and habanero peppers and a half of a vialia onion and we’re going to use the canned fire roasted diced uh Tomatoes uh for salsa we’re going to use 2 lbs of venison ground venison we’re.
Going to use uh oxra Sriracha so we’re going to start out with putting out the rice so we’re going to put two cups of rice into this bowl um the reason I’m doing two cups is I use this rice for my other meal uh that I meal prepped for the week that I’m working on the video for that right now so expect that uh in the next couple of days so we’re going.
To put two cups of rice in the bowl and then we’re going to put it out to get watered so we’re going to get water in it make sure the rice gets watered now about every 20 to 30 minutes uh I’m going to actually drain this and rinse it um probably about three times the reason why I’m doing three times and not.
Four is I’m going to be using the rice in a um I don’t know if I would call it a curry um but something similar to a curry so uh I only went with three uh three washes not four I know the I know the average is four but I wanted it to be a little bit extra.
Starchier um for when I put it into the curry um I’m calling it a curry I don’t know what I would call it but Curry is the closest thing that comes to mind um so for this either way you could do three you could do four doesn’t really matter just make sure you wash your rice so we got the W uh the rice washed now uh we’re pouring uh just a little.
Bit of the avocado oil into the bottom of the pan and then we’re going to brush it around with our brush we’re going to get it all over the place this is to stop our tortillas from sticking and because we’re going to be using a decently hot oven we’re going to be going at 350 that’s going to make sure the tortillas get a little crispy they.
Don’t get too soggy on the bottom okay all right so we’re going to put our tortillas down um we’re going to try to go about halfway into the pan on each side um so that we can kind of cover the middle and then we only have to put two on the side we’re going to try to even those out and then we’re going to put our two on.
Our side and then we’re going to put that off to the side so I already got the butter melted and I’ve already got the ground venison going in the pan so we’re going to season that with all the different seasonings to taste once you have it seasoned to taste we’re going to cover it uh or actually first we’re going to mix it up uh sorry about that.
We’re going to get it all mixed up get it nice and seasoned get everything going then we’re going to cover it with the spinach the reason why we’re covering in it with the spinach before we put an actual cover on it um is so that that spinach doesn’t get burned um spinach tends to shrink but it cooks very quickly um we want it to shrink but.
We don’t want it to burn so how you get it to start wilting is you can kind of sort of steam it by keeping it just above the heat so it’s getting a lot of the Steam and the vapor um and then there’s another trick coming up here which is about halfway through cutting my vegetables which I start with the broccoli and everything else but about.
Halfway through cutting with the vegetables um you actually see me switch gears and I grab that can of fire roasted uh Tomatoes uh which that’s a little quick of a cut um and I pour it on top of the uh spinach uh what that does is that prevents the spinach from burning as well um since we’re still going since.
We’re cutting the vegetables um it’s been about 20 minutes cuz I also drained the uh redid the rice at this point I do remember that um so that’ll keep the spinach from uh once again burning but it’ll still Wilt so it’ll uh basically shrink up in size when we go to add everything so we’re going to finish cutting up the rest of the.
Vegetables uh once we get those cut up we’re going to get those added to our uh meat mixture uh after we get the vegetabl seasoned cuz I really like seasoning I don’t like unse seasoned food but once we get everything stirred up we’re actually going to let it sit um I want to say it was about I cooked it.
For about 30 minutes at medium High um I just realized I forgot to say uh what temperature I started cooking everything at um I started cooking everything at uh medium uh at medium medium uh and then I moved it down to low medium while I was cutting the vegetables after I had added the spinach I did forget to mention that sorry I’m.
I’m still getting used to this whole cooking and describing it thing so working on it hopefully hopefully I’m getting better but anyway uh back to the video so um get it all stirred up uh and then you’re like I said you’re going to let it sit medium high um about 30 30-ish minutes you just want to make sure that broccoli gets nice and soft um.
So that when it goes into the actual casserole it’s not too crunchy um so once you’ve got it ready it should look like this it should be boiling what we’re going to do is we’re going to set that off to the side to let that cool down um I let it cool down for about about an hour um that was just to make sure it wasn’t too hot and that um.
As much of the the steam had a chance to burn off as possible cuz we didn’t want too much liquid going into the casserole so we’re going to start out by putting the rice down first now the reason why we’re putting the rice down first is we don’t want too much of the liquid to get to the bottom of the tortillas where they’re going to sit against the glass.
And um soften them out so that kind of basically creates a layer once we get that little bit and it doesn’t have to be a big layer I probably put in a little too much rice going back and looking at it but you know it’s how much I had you know rationed out for it um so we’re going to put in our mixture of meat and vegetables that have been.
Cooking and then cooling down so you can see how it’s thickened up a little bit um and they’re not too runny uh but it’s just enough to make sure the rice gets some nice uh taste to it um and there’s some good overall texture in there um so we’re going to add in a mozzarella cheese now the reason why I’m adding in mozzarella cheese is it’s I like how.
Streamy mozzarella cheese is and it kind of I’m probably going to get murdered by every Italian when I say this mozzarella cheese has very low flavor it just kind of tastes like cheese you know and so I think it goes with just about anything that you can use cheese in I think you can can substitute mozzarella with any cheese so that’s why I use mozzarella.
Right here I like the way it strings out so when I cut it um and I’m eating it it’s you know like it’s still fresh um now I don’t cover this with anything really um I pretty much just once I get the cheese added in there fold it up it goes in the oven at 350 on the middle rack for um like an hour um I check on it every 30.
40 minutes depending on your oven temperature um and that’s what it should look like now the reason I don’t cover the top with any kind of sauce or anything like that and I leave it kind of dry and bare like that I just do a quick brushing of oil as you saw near the end um is because this way I can store it in the refrigerator I can cut.
It up and then I can toast it in the toaster oven as like like I can wrap it up in tinf foil um and I can toast it really high and I can get a nice crispy like kind a handheld something I I I wouldn’t know what to call it but I I can eat it as hand food basically and that’s basically been uh that’s basically been dinner for.
All this week so uh I like I said I’ll be working on the next video soon uh I went back to the old video editing software for a couple of reasons one time frame wise I needed to get uh a few of the videos out um and it just had some assets that I already had pre-saved to it that I don’t have to build um and too it was just a little bit easier to.
Work with um so I will hopefully be going back to uh Kaden live um next week but for this week we’re going to be using uh wondershare just to get our projects done and out of the way um so I’m going to be working on some other videos after this one so keep an eye out for them but I am your doctor of chaos and I’ll see you guys next time.
