Mexican Venison Skillet

Mexican Venison Skillet

34
VTQK 0

"Ground venison, kidney beans, tomatoes, and corn combine with boxed Spanish Rice mix for a quick one-dish meal with a mild Mexican flavor. It is perfect for kids and folks who are picky about deer meat!"

Ingredients

55 m servings 332 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 780 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a large skillet over medium-high heat. Add venison and cook until no longer pink, stirring to break up. Stir in garlic and onion, and continue cooking until the onion has softened and turned translucent, about 2 minutes.
  2. Meanwhile, melt remaining 2 tablespoons butter in a saucepan over medium heat. Stir in Spanish rice mix, and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, tomatoes, salsa, and kidney beans; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn, and continue cooking until the rice is tender, about 5 minutes.
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Reviews

34
  1. 46 Ratings

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My husband and I really liked this. I used cumin in my meat while it cooked. I added a heaping tsp of chilli powder and Spanish paprika. I also used black beans.

This is great for a base recipe. I used Ro Tel tomatoes with peppers and beef broth in place of plain water. I also added a few generous shakes of chili powder. It ended up being a lot more flav...

This was an excellent recipe. I did have to improvise some because my cupboard was bare! I used black beans, diced tomatoes with green chilies (yum) and creamed corn. Otherwise, I prepared as ...