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Ingredients Jump to Instructions ↓

  1. 1 package spanish rice mix

  2. 2 teaspoons olive oil

  3. 1 pound boneless venison top round --see note

  4. 15 ounces black beans -- rinsed and drained

  5. 14 ounces diced tomatoes with chilies -- drained

  6. 1/2 cup sliced green onions

  7. 2 teaspoons chili powder

  8. 1 teaspoon ground cumin

  9. 1/8 teaspoon cayenne pepper -- optional

  10. 1/2 cup shredded colby-jack cheese -- optional sour cream for garnish -- optional

Instructions Jump to Ingredients ↑

  1. Preparation : *slice and chop venison into 1/4-inch pieces Heat oven to 375 degrees. Prepare rice as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add venison. Cook 3 to 5 minutes, or until meat is no longer pink, stirring occasionally. Remove from heat. Drain. Stir in remaining ingredients, except cheese and sour cream. Mix well. Spoon mixture into 2-quart casserole. Sprinkle everything with cheese. Bake, uncovered, 25-30 minutes, or until casserole is hot and bubbly around edges. Garnish with sour cream. Tip: Casserole also can be used as filling for flour tortillas.

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