Arkansas Outdoors
Venison Mexican Skillet
Venison Mexican Skillet
- 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.
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