Elk Nacho Dip

Source: Brad Langrehr

• 1 pound ground elk meat
• 1 small onion, chopped
• 1 green pepper, chopped
• 1 can (16oz) refried beans
• 1 jar (8oz) picante sauce
• 1 envelope (1 ¼ ) taco seasoning mix
• 1 cup shredded cheddar cheese 

Cook ground elk, onion, and pepper until meat browned; drain. Add beans, picante sauce and taco seasoning mix. Stir well. Cook until thoroughly heated. Pour into baking dish, sprinkle with cheese and bake at 400° for 5 minutes until cheese melts. Serve with tortilla chips.

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