VENISON MEXICAN SKILLET
Phyllis Speer
- 1 lb. ground venison
- 1 medium onion, chopped
- 1 large clove garlic, minced
- 1 can tomato soup
- 1 8 oz. jar salsa
- 6 corn tortillas, cubed
- 1 cup Mexican cheese, shredded
- Sour cream
- Green onions, chopped
- Guacamole
Brown venison, onions, and garlic in skillet. Stir in soup, salsa, and corn tortillas. Cook until bubbly, about 10 minutes. Add cheese to top. Serve with sour cream, green onions and guacamole on the side.
Viewer Comments
My husband and I love this program. Phyllis makes our mouth water for the good food she prepares with the wild game. Does Phyllis have a recipe book, and if so how can I purchase it? Thank you. Wesley and Dorla Davis
Comment made by Dorla Davis on 07 May 2008
Phyllis' recipes are the best. We love her's and John's show, especially her cooking. Thank you. Delores Green
Comment made by Delores Green (Arlene's mom) on 20 May 2008
We truly enjoy watching your show. Y'all always seem to have so much fun, especially during the cooking segments. Please keep up the good work.
Comment made by Lisa Kay Bryant on 29 May 2008
Love your ideas for cooking where can you get your cookbooks at? Thanks Shannon
Comment made by Shannon Edmonson on 08 Oct 2008
On the right there is a link to the AETN Foundation online store where you can purchase AO cookbooks. There is also a link where you can pledge and become a member of the AETN Foundation and receive an AO cookbook as a thank you gift.
Comment made by Larmon VanWinkle on 09 Oct 2008
Can you please email me the recipe for venison or steak fajitas from the show Oct 11, 2008. Thank you so much.
Comment made by anita ellison on 11 Oct 2008
You didn't leave you email address, so here is a link to the recipe online.
Comment made by Larmon VanWinkle on 13 Oct 2008
