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My review
Mexican Venison Skillet
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!"
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Ingredients
55 m servings 332 calsOriginal recipe yields 6 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 332 calories; 11.1 g fat; 38.1 g carbohydrates; 23.3 g protein; 77 mg cholesterol; 780 mg sodium. Full nutrition
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Reviews
Read all reviews 3852 Ratings
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Most helpful positive review
1/13/2011
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
3/15/2009
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 h...
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1/13/2011
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.
12/16/2009
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 flav...
3/15/2009
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 h...
2/11/2008
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 ...
12/4/2007
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...
3/3/2014
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 di...
1/31/2009
My family loved it. Th kids inhaled it. Seconds for everyone. Will definately make again
10/28/2012
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...