Mexican Venison Skillet Recipe

Name: Mexican Venison Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or margarine; 1 pound ground venison; 2 teaspoons minced garlic; 1 onion, chopped; 2 tablespoons butter or margarine; 1 (7 ounce) box Spanish rice mix; 3 cups water; 1 (14.5 ounce) can stewed tomatoes, cut up; 1/2 cup salsa; 1 (15.5 ounce) can kidney beans, rinsed and drained; 1 (15.5 ounce) can sweet corn, drained

Servings: persons

2 tablespoons butter or margarine
1 pound ground venison
2 teaspoons minced garlic
1 onion, chopped
2 tablespoons butter or margarine
1 (7 ounce) box Spanish rice mix
3 cups water
1 (14.5 ounce) can stewed tomatoes, cut up
1/2 cup salsa
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can sweet corn, drained

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.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter or margarine, 1 pound ground venison, 2 teaspoons minced garlic, 1 onion, chopped, and more.

Yes, Mexican Venison Skillet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Venison Skillet

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