Venison Taco Stew is a delicious stew made up of ground venison or stew meat from a backstrap and cooked with whole kernel yellow corn, kidney beans, tomato juice, and taco spices. It’s extremely easy to make and is a quick comfort food.
I remember the first time I made taco stew. My oldest son, Chase, said: “Why didn’t you just fix tacos? Why does it have to be taco stew? If you want something taco flavored just fix tacos.” Can you tell he’s my biggest critic? Well, actually it’s a tie between him and his dad. Anyway, everyone loved it and now it’s a family favorite. I hope you and your family will love it, too.
Anyway, everyone loved it and now it’s a family favorite. I hope you and your family will love it, too.
Dip out some delicious Crock-Pot Venison Taco Stew and top it with a couple of tablespoons of mild cheddar cheese. Um Um Good!
Depending on what part of the USA you’re in, you might want to eat this with saltine crackers, cornbread, flatbread or pita bread, or even Fritos corn chips. Either way, you’re sure to love it and make it over and over again.
You can also fix Venison Taco Stew in a crock-pot. Just add all of the ingredients to the crock-pot, set it to low heat and cook for 7 hours. If you’re crunched for time, you can put it on high heat and cook for about 5 hours. You can also fry the venison burger in a skillet and then add it to the crock-pot with the other ingredients so you can remove the excess grease.
If you use stew meat (bite-sized chunks of venison from the backstrap or hams) instead of ground venison, I recommend using low heat. Stews are actually supposed to be cook slowly, which will help the meat be more tender. You’ll want to lightly cover the stew meat with flour and very lightly brown it in a skillet with oil and then add it to the crock-pot and cook as instructed above.
The good, the bad and the delicious…
- Venison Taco Stew is low in saturated fat, has no cholesterol, high in dietary fiber and iron and very high in vitamin B6.
- There are no bad points about Venison Taco Stew, but it might be too high in calories for those of you on a low-calorie diet or too high in sugar for those watching their sugar intake.
The following nutrition facts are based on ground venison burger (not stew meat), but they are extremely close in nutrition facts. It also does not include the optional shredded cheddar cheese for the top. So, if you make changes please recalculate the nutrition facts. I use Calorie Count but there are several options online.
Nutrition Grade: A
|Serving Size 442 g|
|Yields: 6 Cups||Serving: 1 Cup|
|Calories 620||Calories from fat 55|
|% Daily Value*|
|Total Fat 6.2g||9%|
|Saturated Fat 0.9g||4%|
|Trans Fat 0.0g|
|Total Carbohydrates 111.2g||37%|
|Dietary Fiber 19.8g||79%|
|Vitamin A 12%|
|Vitamin C 56%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To make this recipe more diet-friendly…
- All of the ingredients in this recipe received an A for the nutrition grade, so it’s very difficult to make changes without removing some of the ingredients.
- If the calories are too high, you could use less corn.
- If the sugar is too high, you can use half of the tomato juice and substitute the rest with water or substitute all of the tomatoes with water.
- Removing half of the corn and all of the tomato juice would drop the calories to 446, Calories from Fat to 35, Total Fat to 3.9g, Sodium to 239mg, Carbohydrates to 72.5g, and Sugars to 7.8g.