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      Monday
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      Tuesday
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      Wednesday
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      Scott Leysath's Venison Tacos

      2 tablespoons vegetable oil

      1 cup onions, finely diced

      1/2 cup bell pepper, seeded and finely diced

      2 garlic cloves, minced

      1 pound ground venison

      1 14.5 ounce can diced tomato, with juice

      3 tablespoons taco seasoning

      1 tablespoon lime juice

      3 tablespoons cilantro leaves, minced

      8 warm flour or corn tortillas

      1 cup shredded jack or cheddar cheese

      1 cup tomato salsa

      2 cups shredded lettuce or cabbage

      • Heat oil in a large skillet over medium-high heat. Add onions, peppers and garlic until onions are translucent. Add venison and cook until evenly browned.
      • Add diced tomato and taco seasoning. Simmer for 10 minutes. Stir in lime juice and cilantro leaves.
      • Spoon venison mixture into tortillas. Top with cheese, salsa and lettuce or cabbage.
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