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Venison Taco Salad Recipe

If you have ground venison, you must try this venison taco salad recipe.

Even more flavorful because of a homemade taco seasoning, folks won’t know it’s venison. Many more venison and wild game recipes too.

Gound Venison Taco Salad Recipe

Venison Taco Salad Recipe


1 lb ground venison, cooked and drained
1 packet homemade taco seasoningrecipe below
2/3 cup water
2 ripe avocados, peeled and pitted
2 TBS sweet onion, chopped
1 tsp fresh lemon juice
4 cups lettuce, shredded
1 can ripe olives, sliced
2 tomatoes, chopped
5 green onions, chopped (reserve 1 TBS for garnish)
2 cups cheddar cheese, shredded
1 cup fresh salsa
2 cups sour cream
homemade tortilla chips, recipes below

Add taco seasoning and water to the cooked and drained ground venison. Cook over medium-high heat and mix well. Bring to a boil and cook for 2 minutes. Cool slightly.

Meanwhile, mash avocados with onion and lemon juice.

In a large 3 quart bowl, layer beef on the bottom then the avocado mixture, lettuce, olives, tomatoes, green onions, cheese, salsa and top with sour cream. Garnish with reserved tablespoon of green onion. Serve with chips.

Not only for the Venison Taco Salad recipe above, you can use this blend with anything to create a Mexican flare.


2 TBS chili powder
2 tsp cumin
1-1/2 tsp garlic powder
1 tsp seasoned salt
1 tsp freshly ground black pepper
1 tsp onion powder
1/2 tsp paprika
1/4 tsp oregano
cayenne pepper to taste, optional

If you are using this mix for tacos, use 3 tablespoons of this mix per pound of cooked and drained ground beef. Add 1 teaspoon of flour to the seasoned ground beef to thicken it, and 1/4 cup of water and heat everything through. Yum.

Make a big batch and pour into glass containers. Wrap with a ribbon and give as gifts. It makes food taste amazing.



1 (12oz) pkg corn tortillas, each one sliced into 6 pieces
butter flavored Pam
homemade seasoned salt


PREHEAT oven to 425 degrees and grab a cookie or baking sheet.

Place the tortillas on a cookie sheet and spray with Pam, then sprinkle with seasoned salt. Turn them over and repeat.

Bake until the tortillas begin to brown and then turn over and brown the other side. Grab the salsa and pico de gallo and DIG IN.

For dessert chips – When you bring flour tortillas out of the oven or pan, brush with butter and sprinkle with cinnamon and sugar. Delightful.

This homemade tortilla chip recipe is by Alton Brown.



1/4 cup freshly squeezed lime juice
2 teaspoons kosher salt
10 fresh corn tortillas, cut into quarters
2 quarts peanut oil


In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips.

Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving.

*If you prefer plain tortilla chips simply stack the fresh tortillas, cut into quarters and fry according to the instructions above. If you are making chips from the Good Eats recipe in this episode, the cooking time will be 1 to 1-1/2 minutes.

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