2 lbs. ground venison
1 1/2 cup diced onions
1 (28 oz.) can tomato, chopped (reserve liquid)
1 (15 oz.) can pinto beans
1 (17 oz.) can whole corn, drained
3/4 cup water
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. pepper
Salt to taste
Cheddar cheese, shredded
In skillet, brown meat and onions. Drain excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, 15 to 20 minutes. Garnish with Cheddar cheese if you like but dish is very tasty without cheese. Serves 8.
***Note: If you happen to run out of pinto beans as I did kidney beans work very well. Also, if you don’t happen to have any cumin on hand you can use chili powder. It taste very good with chili powder also. This is a quick easy dish that you can come home on any busy day and just throw it together and have a wonderful hearty meal. It is especially great when it is cool or cold outside.
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