Mexican Venison Skillet

31 Reviews

Prep: 20 min
Cook: 35 min
Ready In: 55 min

“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!” - by VTQK

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Metric US

Original recipe yields 6 servings

Directions

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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
332 cal
17%

Fat
11.1 g
17%

Carbs
38.1 g
12%

Based on a 2,000 calorie diet

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Reviews (31)

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mkrihel

Jan. 18, 2011

"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...." See more"

Sherri

Dec. 16, 2009

"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 flavorful ..." See morethan I think it would have otherwise been."

LEMarr

Dec. 4, 2007

"I have an abundance of venison sausage - i used one link, with casing removed, and altered the spices slightly so it wouldn't be too salty or spicy. It was hearty, filling, and didn't break my diet...." See more"

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