Mexican Venison Skillet

Mexican Venison Skillet

34
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"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!"
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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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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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.

Reviews

34
  1. 46 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 h...

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 ...

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...

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 di...

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 h...

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

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...

The whole family enjoyed this dish! I used white rice and rotell and it was still good! I didn't really taste the deer, which is always a good thing! Would definitely make this again.