Mexican Venison Skillet Recipe -
Mexican Venison Skillet Recipe
  • READY IN 55 mins

Mexican Venison Skillet

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  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 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.

Most Helpful Critical Review
Mar 16, 2009

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.

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.

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!

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.

Mar 03, 2014

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)

Feb 03, 2009

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

Oct 28, 2012

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!


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  • 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.

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