Easy Cheesy Venison Taco Skillet

A delicious family friendly wild game recipe for home or at camp.

If you’re looking for a quick, delicious, and versatile wild game recipe, this Venison Taco Skillet is your answer. Made with ground venison, pantry staples, and bold taco flavors, this one-pan dish is perfect for busy weeknights at home, cozy hunting camp dinners, or family camping adventures. It’s easy to whip up, kid-friendly, and customizable with your favorite toppings. Whether you’re cooking over a camp stove or in your kitchen, this recipe delivers big on taste with minimal cleanup. Let’s dive into this crowd-pleaser!

Why You’ll Love This Venison Taco Skillet

This recipe is a game-changer for wild game enthusiasts and busy families alike. Here’s why:

• Quick & Easy: Ready in under 30 minutes, perfect for weeknights or camp cooking.
• One-Pan Wonder: Less cleanup, whether you’re at home or in the wilderness.
• Versatile: Works with ground venison, elk, or even beef, and adapts to stovetop or camp stove.
• Flavor-Packed: Combines taco seasoning, Rotel, and melty cheese for a Tex-Mex kick.
• Portable: Ideal for hunting camp, family camping, or outdoor adventures

I’ve made this at hunting camp after a long day in the field, and it’s a total crowd-pleaser. The cheesy, taco-flavored goodness warms everyone up, and the kids love piling on their favorite toppings. Plus, it’s just as easy to whip up at home when you’re craving a taste of the outdoors.

Tips/FAQ For Making This Venison Taco Skillet

• Pack ingredients in resealable bags for camping to save space and prep time. Pre-chop onions and peppers at home for even faster camp cooking.
• Can I use brown rice instead of white? Yes, but brown rice takes longer to cook (about 40-45 minutes). Add an extra ½ cup water or broth and check for doneness.
• Looking for a substitution for venison? Try elk, moose, beef or even ground turkey.
• Is this recipe spicy? It’s mild with regular Rotel and taco seasoning. For more heat, use hot Rotel or add chili powder.
• Can I make this without a skillet? Yes! Use a Dutch oven or deep pot. For camping, a cast-iron Dutch oven over a campfire works great.
• If cooking over a camp stove, monitor heat closely to avoid burning. Use a lightweight, deep skillet to save space in your gear.
• What’s the best venison for this recipe? Ground venison from deer or elk works perfectly. If it’s lean, the olive oil helps keep it moist.

Let’s Stay Connected!

Keep in touch with me on Instagram, Facebook and YouTube! I post tons a wild game recipe videos on all my social media pages. If you do make this recipe (or any of the recipes on my blog) be sure to tag me so I can see your re-creations!

Easy Cheesy Venison Taco Skillet

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This easy venison taco skillet is a one-pan wild game recipe perfect for home, hunting camp, or family camping. Ready in under 30 minutes, it’s flavorful, versatile, and kid-friendly!

• Author: Jenn Homa
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x

Ingredients

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• 1 tablespoon Olive Oil
• 1 pound Ground Venison
• 1 medium Yellow Onion, Diced
• 1 Green Bell Pepper, Diced
• 1 package Taco Seasoning
• 1 cup uncooked White Rice
• 1.5 to 2 cups Water (or Beef Broth)
• 1 can Rotel, Undrained
• 2 cups shredded Colby Jack Cheese, Divided
• ½ cup chopped Cilantro

Optional Toppings:

• Sour Cream
• Avocado Slices
• Jalapeños

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Instructions

1. Sauté the Veggies: Heat 1 tablespoon olive oil in a large, deep skillet over medium heat (use a cast-iron skillet for camping). Add diced onion and green bell pepper, sautéing for 3-4 minutes until the onions are translucent.
2. Cook the Venison: Add 1 pound ground venison to the skillet. Cook until browned but slightly pink, about 5-7 minutes, breaking it up with a spatula as it cooks. Drain excess fat if needed (venison is lean, so this step is often skippable).
3. Season the Mixture: Sprinkle taco seasoning over the venison and veggies, stirring well to coat evenly.
4. Add Rice and Liquids: Stir in 1 cup uncooked white rice, 1.5 cups water (or beef broth), and 1 can Rotel (undrained). Start with 1.5 cups water and add up to ½ cup more later if the rice needs it. Bring the mixture to a boil.
5. Simmer: Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally to prevent the rice from sticking. Cook until the liquid is absorbed and the rice is tender.
6. Melt the Cheese: Sprinkle ½ cup shredded Colby Jack cheese and ¼ cup chopped cilantro over the skillet. Stir until the cheese melts, about 2 minutes. Top with the remaining ½ cup cheese, cover, and let it melt for 1-2 minutes.
7. Garnish and Serve: Remove from heat, sprinkle with the remaining ¼ cup cilantro, and add optional toppings like sour cream, avocado slices, or jalapeños. Serve hot!

Camp Cooking Tip: If cooking over a camp stove, monitor heat closely to avoid burning. Use a lightweight, deep skillet to save space in your gear.

Notes

Tips for Success

• Adjust Water as Needed: Rice can vary, so check liquid levels during simmering. Add a splash more water or broth if the rice isn’t fully cooked.
• Make It Spicier: Swap mild Rotel for hot, or add diced jalapeños to the veggie sauté.
• Meal Prep: At home, pre-cook the venison and veggies, then store in a cooler. At camp, just add rice, liquids, and toppings for a 20-minute meal.
• Substitutions: No venison? Use ground elk, beef, or turkey. Swap Colby Jack for cheddar or pepper jack for a different flavor.

Storing and Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days or a cooler with ice for 1-2 days at camp.
• Reheating: Reheat in a skillet over medium heat with a splash of water or broth to loosen the rice. Microwave works for home (cover and heat in 1-minute intervals).
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.