Name: Mexican Venison Skillet
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butter or margarine - 2 tablespoons; Ground venison - 1 pound; Minced garlic - 2 teaspoons; Onion, chopped - 1; Butter or margarine - 2 tablespoons; Spanish rice mix - 1 (7 ounce) box; Water - 3 cups; Stewed tomatoes, cut up - 1 (14.5 ounce) can; Salsa - ½ cup; Kidney beans, rinsed and drained - 1 (15.5 ounce) can; Sweet corn, drained - 1 (15.5 ounce) can

Ingredients for - Mexican Venison Skillet

1. Butter or margarine 2 tablespoons

2. Ground venison 1 pound

3. Minced garlic 2 teaspoons

4. Onion, chopped 1

5. Butter or margarine 2 tablespoons

6. Spanish rice mix 1 (7 ounce) box

7. Water 3 cups

8. Stewed tomatoes, cut up 1 (14.5 ounce) can

9. Salsa ½ cup

10. Kidney beans, rinsed and drained 1 (15.5 ounce) can

11. Sweet corn, drained 1 (15.5 ounce) can

How to cook deliciously - Mexican Venison Skillet

1 . Stage

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 . Stage

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.