Mexican Style Elk Bake



  • 1 pkg. (8 oz.) refrigerated crescent roll dough
  • 1 lb. lean ground elk or substitute
  • 1/4 cup chopped onion
  • 1 can (16 oz.) refried beans
  • 1 cup sour cream
  • 1 egg
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 1 cup shredded Cheddar cheese


  • Shredded lettuce
  • Chopped tomato
  • Sliced black olives
  • Sliced green onions
  • Salsa


Heat oven to 375 F. Unroll crescent roll dough. Place in 12x8 inch baking dish. Press dough over bottom and 1 inch up sides of dish. Set aside. In 10 inch nonstick skillet, combine ground elk and onion. Cook over medium heat for 6 to 8 minutes, or until meat is no longer pink, stirring occasionally. Drain. Spoon meat mixture evenly over dough. In medium mixing bowl, combine beans, sour cream, egg and seasonings. Spread bean mixture over meat mixture. Sprinkle evenly with cheese. Bake for 25 to 30 minutes, or until crust is golden brown. Top with desired toppings. Let stand for 5 minutes before cutting.


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