Cutting, Cooking, & Recipes

Venison Taco Soup

2lbs ground venison 16oz canned pinto beans 16oz canned whole kernel corn 12oz canned tomato sauce (1) can cream of chicken soup (1) pack taco seasoning (1) pack Hidden Valley Ranch seasoning (1) quarter teaspoon salt (1) quarter teaspoon black pepper (2) tbl spoons olive oil Tortilla chips Optional toppings: shredded cheese, sour cream chopped onions.

Brown venison in skillet using olive oil. Sprinkle with salt and pepper. Crumble thoroughly. In a crock pot combine undrained pinto beans, undrained corn, tomato sauce and cream of chicken soup in a crock pot. Stir thoroughly. Add taco seasoning and ranch seasoning to mixture. Stir thoroughly. Add ground venison to mix and stir thoroughly. Cook on high heat in crock pot for at least 2 hours stirring occasionally. Reduce heat to low until ready to serve. Serve over tortilla chips and garnish with cheese, sour cream and onions to taste. Also great with jalapeño corn bread muffins. The leftovers are even better the next day.