Taco Tuesday anyone? We actually had taco Wednesday this week, but who’s counting? We often have tacos, taco salad or nachos (depending on our mood) because they are easy and quick for busy weeknights. (Or since it is summer and we have totally slowed down, lazy weeknights.) Long ago, I stopped buying “regular” taco seasoning because I found it too salty. But even buying the lower sodium seasoning, I wondered what else was in it. So hello, Venison Tacos from scratch. Oh and my health conscious friends, these can be totally Whole30 depending on how you dress them.
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Homemade Venison Tacos
Homemade Venison Tacos are so easy and so much better than the packaged stuff, it’s a wonder anyone bothers. I know I certainly don’t plan to bother after this. I am already going to be cutting both onion and pepper for toppers, so what’s a little more?
Simply start a skillet going with some olive oil. (We love our 12 inch cast iron one.). While that is heating, rough chop some onion and some bell pepper. Add the veggies to the skillet to sauté. After 2-5 minutes, add your ground venison to brown. We sometimes do half venison, half ground pork which is also very yummy. Truthfully you could use any ground meat or meat combination.
Once your meat has browned, you can add the dry ingredients. Add up to half a cup of water if you would like it to have a little sauciness. And serve.
Venison Taco Serving Ideas
Since this recipe calls for 2 pounds of meat, it will feed a crowd and /or make a fair amount of leftovers. We love to start off with a meal of hard tacos or nachos (see my “recipe” below) and then use leftovers for taco salad at lunch or taco Whatch’ Got Omelette. And if you are meal prepping for the week, you can definitely make these on Sunday for Tuesday or even Wednesday. Just reheat and serve.
If you are Whole30, keep these Venison Tacos compliant by serving them on lettuce wraps with tomatoes, onions, peppers and compliant salsa. Or you could serve them in half a bell pepper.
Venison Taco Nachos
These nachos are a super easy way to present Homemade Venison Taco Meat. Preheat the oven to 350°F. Simply line a cookie sheet with parchment paper. Add a layer of your favorite corn chips (these yellow corn Cantina style ones from Tostitos are particularly nice). Generously spread Venison Taco Meat over the chips. Cover that with grated cheese and chopped onions (if desired). Bake about 10 minutes until the cheese is melted. Serve with sour cream, guacamole and salsa.
Venison Tacos
Equipment
- cast iron skillet
Ingredients
- 1 tbsp olive oil
- 1 medium sweet onion chopped
- ½ bell pepper color of your choice
- 1 tbsp chili powder
- 1 tsp Kosher salt
- 1 tsp ground cumin
- ½-1 tsp red pepper flakes optional
Instructions
- Heat a skillet over medium heat with the olive oil.
- While the skillet is heating, rough chop onion and bell pepper.
- Add the veggies to the skillet to sauté.
- After 2-5 minutes, add the ground venison to brown. The vegetables will continue to cook with the meat.
- Once the meat has browned, you can add the dry ingredients.
- Optional: Add up to half a cup of water if you would like the taco meat to have a little sauciness.
- Serve in taco shells, over corn chips or to keep it Whole30, in a salad, half a bell pepper or on lettuce wraps.
