By: Julie Golob
A quick and too easy crock-pot venison recipe perfect for game day, Cinco de Mayo or any time you’re in the mood for the heat and crunch of this field to fork style Mexican classic.
Serves: 8 appetizer size servings
Prep time: 30 mins
Cook time: 2 hours 30 mins
Total time: 3 hours
Ingredients:
2T dried onions
1T olive oil
2 lbs. ground venison
2 cans black beans
1 can of diced tomatoes
24 oz of your favorite salsa verde
2 pinches of salt
1 pinch of red pepper flakes (optional)
tortilla chips
sour cream
shredded Mexican blend cheese
avocado
jalapeños
Instructions:
On medium high heat add olive oil to pan. Once hot add ground venison, onions and a pinch of salt. Let venison cook until brown.
Drain and rinse the cans of black beans and pour into a crock-pot set on low. Add tomatoes and salsa. (I used one 16 oz jar of Pace Garlic & Lime Verde and 8 oz of La Victoria Thick ‘n Chunky Salsa Verde, medium heat.) If you want a little more kick, add red pepper flakes. Once the venison is browned pour into the crock-pot.
Finish by adding the last pinch of salt, stir and leave on low for a couple of hours and until ready to serve.
Scoop into bowls filled with tortilla chips and top with Mexican cheese, avocado, jalapeños and sour cream (or plain greek yogurt).
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