Recipe 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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
butter or margarine
1 (7 ounce) box
Spanish rice mix
1 (14.5 ounce) can
stewed tomatoes, cut up
1 (15.5 ounce) can
kidney beans, rinsed and drained
1 (15.5 ounce) can
sweet corn, drained
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.
I followed the recipe to the tee, excited to have found a new recipe to try with our annual freezer filled with venison, but when my husband took his first bite he kindly replied, "This hardly has any taste. I mean it is okay to eat, but it is really bland. Have you tasted it yet?" I was shocked as all the previous reviews said it was an excellent recipe. I took a taste and completely agreed with him. With all the ingredients in it I was amazed at the lack of taste. I used Zataran Spanish rice mix, which I feared may be too spicy, and deli style salsa not jarred. I don't know if that had anything to do with the final results. I saved the dish by adding a lot of chili powder, a good dusting of Goya seasoning and some cumin. I also mixed in a few slices American cheese till it was melted through. I hate giving a recipe such a low rating, but I cannot rate it high if the flavor is flat and bland.
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.
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!
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.
My family loved it. Th kids inhaled it. Seconds for everyone. Will definately make again
As far as the recipe states, I give a 4. But, it easily turned to a 5 with some extra spices. After cooking and right before the corn, I noticed it was a little bland. As some of the others did, I added some cumin and chili powder. This really helped, plus I added a 2nd can of tomatoes, but this time I added a can of Rotel. (for the spice, extra tomato and extra liquid)
I made this last night with some ground venison we had lying around and it turned out delicious! It makes a wonderfully simple dinner for those "bottom of the freezer can't make it to the store" nights lol. My only addition was to serve the portions in "cups" of fresh iceburg lettuce, with a little sour cream & salsa on top. The cold lettuce gives it this wonderfully refreshing crunch when paired with the hot meaty rice mixture. Yum yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Venison Skillet
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 100
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A simple, delicious way to enjoy tender venison with lots of flavorful gravy.
See how to make a classic stew with venison, carrots, and potatoes.
See how to make an Italian-inspired, one-skillet chicken and pasta dinner.