Venison Taco Stew

Venison Taco Stew
Venison Taco Stew

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 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.

Venison Taco Stew

Prep Time: 1 MinuteYield: 6 Cups
Cook Time: 27 MinutesServing Size: 1 Cup
Total Time: 28 MinutesCalories Per Serving: 258

Ingredients

  • 1 lb venison, ground
  • 12 oz. of tomato juice
  • 12 oz. of kidney beans
  • 15 oz. of whole kernel corn
  • 1 pack of taco season – or make your own using 2 tsp chili powder, 1-1/4 tsp ground cumin, 1/4 tsp paprika, 1/4 tsp cayenne pepper, 1/4 tsp dried minced garlic or garlic powder, 2 tsp of dried minced onion or onion powder, 1/4 tsp oregano, dried, 1/2 tsp salt (optional).
  • 1 cup of mild cheddar cheese (optional–for topping)

Instructions

  1. First, in a skillet on medium-high heat, fry the ground venison burger just until it’s browned–maybe 7 minutes.
  2. Remove any excess grease and add the taco seasoning and mix well.
  3. Now add the tomato juice, kidney beans, and corn and mix well.
  4. Turn the burner down to a slow simmer, which will probably be medium-low or low heat.
  5. Cook for about 20 minutes and serve.

Dip out some delicious 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 any.

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.

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The good, the bad, and the delicious…

  • Venison Taco Stew is low in calories and is high in protein and vitamin C and sort of low in sugar. It’s also not too bad in fat and cholesterol.
  • It also might be a little high in sodium for some.

See tips below for making this a more diet-friendly recipe.

Venison Taco Stew Nutrition Facts

 Yields: 6 Cups Serving: 1 Cup
 Calories 258 Calories from fat: 42%
 % Daily Value*
 Total Fat 12 g 9%
 Saturated Fat 4 g 22%
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
 Trans Fat 0.0g
 Cholesterol 40 mg 13%
 Sodium 991 mg 41%
 Potassium 222 mg 6%
 Total Carbohydrates 25 g 8%
 Dietary Fiber 4 g 16%
 Sugars 4 g
 Protein 16 g32%
Vitamin A 8%Vitamin C 29%
Calcium 3% Iron 7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • To help lower the sodium you could make your own taco seasoning and not include any salt or use a salt alternative. You could also use unsalted tomato juice and low sodium corn and beans.
  • To help lower the cholesterol and fat you could use less fat in your ground venison burger or use burger with no fat at all. This recipe was calculated using 80/20 ground venison burger. This recipe was not calculated with the optional cheddar cheese, so if you use cheese don’t forget to calculate that in and if you’re worried about fat use low-fat cheese.
  • To help lower the sugar you could leave out the corn and maybe cut back a little of the tomato juice.
  • Whatever changes you make to your Venison Taco Stew, you can recalculate the nutrition facts at myfitnesspal.com.

Bon Appétit

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