Servings per Recipe
8.00
Nutrition Facts
Calories
: 300
Fat
: 9
g
Sodium
: 730
mg
Total carbohydrate
: 33
g
Fiber
: 4
g
Protein
: 22
g
Ingredients
1 pound ground venison
1 tablespoon oil
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1 (10-ounce) can tomatoes with green chilis, liquid drained
1 (8-ounce) can corn kernels, liquid drained
1 (15-ounce) can black beans or pinto beans, rinsed and drained
1 1/2 cups beef broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup dry long-grain white rice
1 cup cheddar cheese, shredded (about 4 ounces)
1 green onion, sliced (optional)
Preparation
Wash hands with warm water and soap.
Wash bell pepper and green onion (if using) under cool, running water. Cut vegetables as directed and set aside.
Add ground venison and oil to a 12-inch skillet over medium heat. Cook, breaking meat into small pieces, until meat is browned.
Add onion and bell pepper to skillet. Cook, stirring occasionally, for 3-5 minutes or until softened.
Stir in tomatoes and green chilis, corn, black beans, broth, and spices (Tip 3). Add lid and let mixture come to a boil.
Remove lid and stir in rice. Reduce heat to low and add lid. Let cook for 20 minutes.
After 20 minutes, turn off heat. Let sit for 10 minutes without stirring. Remove lid and fluff rice with a fork.
Sprinkle with cheese and green onion, if using, over rice. Replace lid and let cheese melt for 5 minutes.
Refrigerate leftovers within 2 hours. Eat leftovers within 4 days.
Note
- If venison is ground with added fat, do not use oil in recipe. If a lot of fat is released from the cooked meat, drain the fat and return meat to pan.
- For less spice/heat, use one (15-ounce) can diced tomatoes in place of the tomatoes with green chilis.
- Replace all spices with a 1-ounce taco seasoning packet. This will increase the sodium level of the recipe.
- Venison TexMex Skillet recipe developed and shared by Illinois Deer Donation Program.
- Recipe can be prepared with ground beef or ground turkey if venison is not available.