READY IN 55 mins

Mexican Venison Skillet

Read Reviews (31)

"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!" — VTQK

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.

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

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.

—mkrihel

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Most Helpful Critical Review

Aug 10, 2009

My husband seemed to like it. I thought it was bit to plain.

—LoveMexiFood

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42 Ratings

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 than I think it would have otherwise been.

—Sherri

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Feb 11, 2008

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 directed. I would say it serves a lot more than 6, though; more like 8 to 10. I will definitely make this again. Thanks for sharing!

—Vicky N.

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Dec 04, 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.

—LEMarr

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Feb 03, 2009

My family loved it. Th kids inhaled it. Seconds for everyone. Will definately make again

—Karina

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Dec 13, 2011

My husband said this was quite tasty. He wasn't initially aware that I added ground venison. I didn't make any changes or additions.

—AuntieHeather

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Dec 09, 2011

Very good use of ground venison. I also used can of Rotel as well as stewed tomatoes. Added paprika for color, cummin, a dash of cayenne for heat. Beef boullon for richness. Will make again.

—karen

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Nutrition

Calories
332 kcal
17%

Carbohydrates
38.1 g
12%

Cholesterol
77 mg
26%

Fat
11.1 g
17%

Fiber
7.7 g
31%

Protein
23.3 g
47%

Sodium
780 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Venison Skillet

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 332
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 5.8g 29 %
Cholesterol 77mg 26 %
Sodium 780mg 31 %
** Potassium 578mg 16 %
Total Carbohydrates 38.1g 12 %
Dietary Fiber 7.7g 31 %
Protein 23.3g 47 %
** Sugars 6g
Vitamin A 12 %
Vitamin C 22 %
Calcium 10 %
Iron 52 %
** Thiamin 15 %
** Niacin 37 %
** Vitamin B6 18 %
** Magnesium 16 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.