This recipe would also work with ground beef. I’ve been making versions of this for years, but there’s an additional step I recently incorporated that really makes a difference (the braising at the end), and I’ve managed to duplicate it it several times, so I figured it would be good to include here.
Ingredients
1 lb. ground venison
1 small onion diced
3 cloves garlic, minced
2-3 tblsp ground cumin
1 tsp paprika
1/2 tsp ground black pepper
1 tsp salt
2 cups peeled and minced tomatoes (fresh or canned)
1 cup cooked black beans (fresh or canned)
1-2 cups water or stock
olive oil
Sauté the onion in oil for about a minute, then add the salt, pepper, paprika, and cumin, and cook spices until incorporated into onion, then add the ground venison, and cook at medium high heat, stirring, until browned and almost cooked. Add garlic, and sauté another minute. Add tomatoes, and liquid to cover. Bring to a brisk boil, and then decrease heat and simmer, gently, until liquid evaporates, add beans and rest of liquid, and continue to simmer until liquid is almost completely evaporated. Adjust seasoning, add 1/2 cup of liquid, and bring back to heat. Serve like any taco filling.
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