Hardly anyone can turn down a taco dinner, whether it's a Tuesday or a Saturday. While I'm pretty sure we could eat them every night, it's nice to switch it up every now and then, and this cheesy venison taco rice skillet is the perfect twist on a classic meal.
The skillet is a hearty dinner filled with tasty ground venison, white rice, gooey melted cheese, and seasoned to perfect with taco seasoning. I used shredded Colby cheese but feel free to choose your favorite for a custom twist. Top with avocado, jalapenos, or sour cream and enjoy! This versatile meal can be eaten straight out of a bowl, placed over lettuce, scooped into a tortilla for a mega-burrito, or placed onto chips for a fun take on nachos. Really, the sky is the limit. To top it off, this one-skillet meal makes for easy clean-up cause who wants to do a bunch of dishes after filling up on a tasty meal?!
Cheesy Venison Taco Rice Skillet
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Ingredients:
- 1 tablespoon olive oil
- 1 pound ground venison
- 1 medium yellow onion, diced
- 1 package taco seasoning
- 1 cup uncooked long-grain white rice
- 2 cups beef broth
- 1 can Rotel, undrained
- 1 cup shredded colby jack cheese
- ½ cup chopped cilantro
Optional Toppings: sour cream, avocado slices, jalapeños
Recipe Directions:
- Heat olive oil over medium heat in a large, deep skillet. Add in ground venison and onion and cook until venison is browned
- Sprinkle taco seasoning over the venison mixture and mix well.
- Add in rice, broth, and Rotel. Bring mixture to a boil. Once boiling, reduce heat to low to simmer.
- Cover and cook for 15-20 minutes or until the liquid is absorbed and the rice is tender. Stir occasionally so the rice doesn't stick.
- Sprinkle cheese and cilantro and stir until cheese is melted about 2 minutes.
- Remove from heat and serve immediately with desired toppings.
READ MORE: Recipe: Venison Lover's Pizza Dip
