Venison Chipotle Bean Dip

"Serve this with corn chips or vegetables. It will serve 8 to 10 people, but likely not for long. Better have a second half dish ready to heat up!!" (Virginia Wildlife: Ken & Maria Perrotte)

Ingredients:

• 1 pound ground venison (we add 8 to 10% beef fat for this recipe OR use olive oil)
• 1/2 pack taco seasoning (the pack seasons 1 pound for tacos, but we like a more subtle taco flavoring here
• 3 tablespoons water
• 2 tablespoons (more or less to taste) chopped chipotle peppers in adobo sauce
• 2 cans (20.5 ounces) refried black beans
• 1/2 cup salsa
• 1/2 cup shredded cheese (we like to combine Monterey Jack, cheddar and mozzarella, but several varieties of already shredded cheese combinations are available)

Directions:

1. Brown ground meat in a skillet; add chopped onions and cook until soft. If you decided not to add any beef fat, use a tablespoon or two of olive oil to prevent sticking and promote browning,
2. Add the seasonings and water and the peppers, mixing well, and cook for another minute.
3. Set the meat aside to cool.
4. Combine the beans and salsa in a large mixing bowl and add the meat mixture. Spoon into a baking dish and top with the cheese.
5. Bake at 350 degrees unti hot and cheese has melted.