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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 444.3
  • Total Fat: 12.3 g
  • Cholesterol: 87.1 mg
  • Sodium: 807.7 mg
  • Total Carbs: 47.4 g
  • Dietary Fiber: 10.4 g
  • Protein: 39.8 g

View full nutritional breakdown of Southwest Skillet (venison) calories by ingredient
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Southwest Skillet (venison)



Introduction

My dad used to make this all the time using ground beef. My boyfriend is an avid hunter and we have tons of venison which is very low fat so I try to sub that for beef whenever I can.
My dad used to make this all the time using ground beef. My boyfriend is an avid hunter and we have tons of venison which is very low fat so I try to sub that for beef whenever I can.

Number of Servings: 4

Ingredients

    1 pound ground venison
    3/4 cup chopped onion
    1 (16 ounce) can kidney beans, rinsed and drained
    1 (14.5 ounce) can diced tomatoes, undrained
    1/2 cup uncooked instant brown rice
    1/2 cup water
    3 tablespoons chopped green pepper
    1 1/2 teaspoons chili powder
    1/2 teaspoon garlic powder
    1 cup corn chips
    3/4 cup shredded ff Cheddar cheese

Directions

In a skillet, cook venison and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, rice, water, green pepper and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove from the heat. Sprinkle with the corn chips and cheese. Cover and let stand for 3 minutes or until cheese is melted.


Number of Servings: 4

Recipe submitted by SparkPeople user TJETT911.






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