These are loaded nachos with ALL the extras. Flavorful, tender elk meat and an ooey-gooey homemade queso top crispy tortilla chips covered with even more melted cheese. After smoking on the grill, finish the dish with fresh toppings like guacamole, pico de gallo and spicy jalapeños for a truly extravagant and delicious take on classic nachos.
About the cut: Elk is a very lean type of wild game with sweet, mild meat. It’s rich in iron, zinc, B vitamins, Omega-3s and more essential nutrients. If you have a hard time sourcing elk meat, you can substitute venison in most recipes which is similar but with a gamier flavor and slightly higher fat content.
1.
To prepare the taco meat, heat a large cast iron or other grill-safe pan on the stove over medium heat. Add the neutral oil when it’s at temperature.
2.
Brown the elk meat in the pan, then add the onion and cook for 2 minutes. Add the tomato and cook for 1 minute. Next add the garlic and cook for 1 more minute.
3.
Add the taco seasoning and 3/4 cup water. Scrape the bottom of the pan with a wooden spoon. Allow to simmer for 3-5 minutes until slightly thickened.
4.
Remove from heat and move the meat into a large bowl. Keep the pan handy for the nachos.
5.
To prepare the queso, first preheat your grill to 350ºF.
6.
Add the evaporated milk, corn starch, onion powder, garlic powder, salt and shredded pepper jack cheese to a large bowl and mix. Place in a small cast iron pan.
7.
Once the grill is preheated, place the queso on the grill and allow to cook for 20-30 minutes until the cheese is melted. Stir every 10-15 minutes.
8.
To prepare the nachos, spread tortilla chips across the large cast iron pan. Spread shredded cheddar cheese evenly on top of the chips.
9.
Put the chips on the grill for 3-5 minutes until the cheese has melted.
10.
Top nachos with the taco meat, queso, pico de gallo, guacamole, fresh cilantro and fresh jalapeño. Serve immediately.
