Mexican Venison Skillet

Ground venison, kidney beans, tomatoes, and corn combine with boxed Spanish Rice mix for a quick one-skillet meal with a mild Mexican flavor.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 464 Calories

Ingredients

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

Recipe Instructions

Step 1

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add venison and cook and stir until crumbly and no longer pink. Stir in onion and garlic and continue cooking until onion has softened and turned translucent, about 2 minutes.

Step 2

Meanwhile, melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in Spanish rice mix and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, kidney beans, tomatoes, and salsa; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn and continue cooking until rice is tender, about 5 minutes.