I received a complimentary product as a BzzAgent in exchange for my review. All opinions expressed are completely my own. I only share what I really love! #DollopOfDaisy #GotitFree
It’s no secret that I love a good taco-inspired recipe. Mexican night happens almost on a weekly basis in my household, and I’m always looking for a fun new way to add a twist to the dishes that I prepare. Cooking with venison is an art that I’ve been learning slowly over the past few years. It’s absolutely delicious in these Venison Taco Bites, and they’re a huge hit with the hubs!
Growing up, we never ate venison in my house. My father was not a hunter, and my mother would probably not have allowed any sort of meat other than beef, chicken, fish or pork on the table anyway. (She’s not a meat person at all.) So for these reasons, I never had the chance to eat deer meat, and I certainly had no idea how to prepare it.
That is, until I met my handsome husband at the tender age of 15. I fell head over heels for a country boy who loved to spend his weekends hunting and fishing. I was surprised to learn that his family never bought beef, but instead has always cooked with deer meat that they hunted themselves. I thought that was so stinkin’ cool! It was totally different from the way that I grew up, and I loved it. And now, we’re happily married with a freezer that is stocked with venison that my husband hunted and processed himself. It’s always enough to sustain us for the entire year, so I never have to purchase beef at the grocery store. Mega win!
For this recipe, I started out scrambling the deer meat just like I would with hamburger meat. I tossed in some diced onion and jalapenos to give it a little extra flavor. Once the meat was cooked, I added in the taco seasoning, some salsa and a can of yellow corn. I wish I had a can of Mexicorn in my pantry, but I thought the sweetness from the yellow corn gave it a really nice flavor anyway. (See full recipe below.)
I filled small filo cups with the taco filling and topped them with delicious cheddar cheese. I then baked them in the oven for 10-12 minutes and topped them with my favorite taco toppings!
The inspiration to create these mini taco cups stemmed from the opportunity to try out new Daisy® Squeeze Sour Cream. I was really interested in the concept of it being in a squeezable container, because I often find that a regular tub of sour cream tends to separate and collect water at the top when it’s been sitting in the fridge for a few days. I was pleasantly surprised to find that that hasn’t been the case at all with the squeeze pouch! I also knew that being able to squeeze a tiny dollop on these mini taco bites would be MUCH easier than using a spoon. Besides, who want’s to dirty up a spoon when you don’t have to?
I also love how easy it is to squeeze out the product down to the very last drop. I can’t help but think of how annoying it is when using other condiments (like ketchup) and getting down to the last little bit. You have to hold it upside down for a few seconds, beat on the side of it, and pray that you actually successfully get the condiment out of the container. That’s totally not the case with the new Daisy® Squeeze Sour Cream! Now I’m wishing everything came in a squeeze pouch! 😉
Here’s a printable copy of the recipe that you can have for free!:
- 1 lb ground venison (can sub in ground beef or turkey)
- 1 package of frozen filo dough cups (you can also make your own!)
- 1 packet taco seasoning
- ½ onion - diced
- 2-3 jalapenos - seeded and diced (optional)
- ½ cup chunky salsa
- 1 can whole kernel corn - drained
- Shredded cheddar cheese
- A dollop of Daisy
- cilantro for topping (optional)
- Using a large skillet, brown venison meat (just like you would hamburger meat)
- Add in diced jalapenos and onion and cook until tender
- Stir in taco seasoning according to package
- Add in ½ cup salsa and corn
- Cover and allow to simmer for a few minutes
- Preheat oven to 350 and line a baking sheet with foil
- Place filo cups onto foil and fill each with taco mixture
- Top with shredded cheese and bake for 10-12 miutes
- Top with sour cream, additional salsa, cilantro, or any of your favorite taco toppings!
I served these venison taco bites as a complete meal for my family, but they would be absolutely perfect to serve as an appetizer for a party or event. And you can totally substitute the ground venison for beef or turkey – no problem at all! When you hit the grocery store to pick up all of the ingredients to make this, don’t forget to stop by the dairy section and look for the new Daisy sour cream in the squeezable pouch!
Do you ever cook with venison? Are you a huge fan of Mexican food like I am? If so, you MUST try this recipe! Do you have other recipes that you love? Leave a comment below and share!
If you like this recipe, you may also like these: Taco Stuffed Summer Squash Boats, 7 Layer Mexican Fiesta Dip, Pitstop Pepper Poppers
TWO lucky Southern Made Simple readers will win a full value coupon to purchase Daisy Squeeze Sour Cream for themselves! Just enter using the giveaway form below. Giveaway ends 7/5/16. US only.