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Mexican Venison Skillet

SUBMITTED BY: VTQK PHOTO BY: VTQK

"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!"
RECIPE RATING:
The reviewer gave this recipe 11 stars. This recipe average a 4.7 star rating.
Read Reviews (9)
PREP TIME  20 Min
COOK TIME  35 Min
READY IN  55 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons butter or margarine
  • 1 pound ground venison
  • 2 teaspoons minced garlic
  • 1 onion, chopped
  • 2 tablespoons butter or margarine
  • 1 (7 ounce) box Spanish rice mix
  • 3 cups water
  • 1 (14.5 ounce) can stewed tomatoes, cut up
  • 1/2 cup salsa
  • 1 (15.5 ounce) can kidney beans, rinsed and drained
  • 1 (15.5 ounce) can sweet corn, drained

DIRECTIONS

  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

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2007 by kellybean1046
this was quite tastey....i added some cheddar cheese to it, it was awesome! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2008 by Melissa
Soooo good. I did follow the advice of someone else and added all ingredients and the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2008 by Vicky N.
This was an excellent recipe. I did have to improvise some because my cupboard was bare! I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2008 by MotherLodeViv
I added 8 oz. of quartered mushroom caps. This is a great dish for a cold winter evening. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2008 by cosmoben
This was a great recipe.The worlds most picky eater even loved this. I added taco mix wile i... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2007 by mascaramay
Very Good!! I used Rice a Roni spanish rice and had to modify a good bit. After adding... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2007 by LEMarr
I have an abundance of venison sausage - i used one link, with casing removed, and altered the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2007 by M. Bailey
This was fine on its own, but added to a taco salad bowl with sour cream and some other... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2007 by Duckball
The recipe-changer strikes again! I had about half a pound of grilled kielbasa that I wanted... MORE


 
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