Venison Burrito Bowls
Updated: Oct 3, 2022

Ingredients:
1 tablespoon Extra Virgin Olive Oil
1 pound Ground Venison
1 tablespoon Cumin
1 tablespoon Chipotle Chile Powder (Use 1 teaspoon for a non-spicy version)
1 teaspoon Dry Mustard
1 teaspoon Paprika
1 teaspoon Salt
1 tablespoon of water
2 cups White Rice (Prepared According to Package Directions)
1 cup Corn
1 cup Chopped Cherry Tomatoes
1/2 cup crumbled Queso Fresco (Or More To Taste)
Optional Toppings:
Lime Wedges
Fresh Cilantro
Jalapenos
Cilantro Lime Crema
1/4 cup Sour Cream
1 tablespoon Fresh Minced Cilantro
1 teaspoon Grated Lime Zest
1 1/2 tablespoons Lime Juice
1 Pinch Salt
Recipe Directions
1. Whisk together the ingredients for the lime crema. Cover and set in the refrigerator until you’re ready to serve.
2. Heat olive oil in a large skillet over medium heat. Brown venison in the pan until completely cooked, about 8-10 minutes. Break up the venison into crumbles as it cooks. Add in seasoning and 1 tablespoon of water and stir until seasoning evenly covers the ground venison.
3. Serve ground venison over a bed of rice with corn, cherry tomatoes, crumbled queso fresco and other optional toppings. Drizzle lime crema over top.
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