Venison & Bean Tacos

Name: Venison & Bean Tacos Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18
Ingredients: 16.0 oz Venison ground; 1.0 medium (2-1/2 dia) Onions raw; 1.0 cup chopped Peppers sweet red fresh; 1.0 pepper Jalapeno Peppers; 6.0 oz Tomato grape (3oz = appro 12 tomatoes); 1.0 cup Yellow Sweet Corn Canned; 1.0 cup Beans red kidney; 4.0 tbsp Ortega taco seasoning mix; 5.5 oz V8 Vegetable Juice Low Sodium

(2)

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 18

Ingredients

16.0 oz Venison, ground1.0 medium (2-1/2" dia) Onions, raw1.0 cup, chopped Peppers, sweet, red, fresh1.0 pepper Jalapeno Peppers6.0 oz Tomato, grape (3oz = appro 12 tomatoes)1.0 cup Yellow Sweet Corn, Canned1.0 cup Beans, red kidney4.0 tbsp Ortega taco seasoning mix5.5 oz V8 Vegetable Juice, Low Sodium

Directions

Brown venison. Chop peppers, onion & tomatoes. Add to meat. Add drained corn & rinsed kidney beans. Add taco seasoning & V8 juice. Simmer until heated through. Serve with lettuce, plain greek yogurt & salsa. I used corn taco shells.

Serving Size: Approx. 18 2oz. Servings

Number of Servings: 18.0

Recipe submitted by SparkPeople user PATTI167.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 80.5
Total Fat: 2.2 g
Cholesterol: 24.7 mg
Sodium: 188.9 mg
Total Carbs: 7.0 g
Dietary Fiber: 1.5 g
Protein: 7.9 g

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Member Reviews

SPARKPEOPLE1951
I fixed this tonight followed the recipe by the letter except I did not use the V-8 juice. I thought it was juicy enough. It wasn't very spicy so added extra chili and cumin. - 5/15/20
PATTI167
My family loves these tacos. I use less meat and stretch it out by adding beans & corn, plus the peppers & onion. I substitute shredded chicken, pork or fish too to mix it up a bit. - 7/3/18