Ingredients: (Vension, Black Bean, And Rice Casserole)
1 package spanish rice mix 2 teaspoons olive oil 1 pound boneless venison top round — * see note 15 ounces black beans — rinsed and drained 14 ounces diced tomatoes with chilies — drained 1/2 cup sliced green onions 2 teaspoons chili powder 1 teaspoon ground cumin 1/8 teaspoon cayenne pepper — optional 1/2 cup shredded colby-jack cheese — optional 1/2 cup sour cream for garnish — optional
Directions: (Vension, Black Bean, And Rice Casserole)
*slice and chop venison into 1/4-inch pieces Heat oven to 375 degrees. Prepare rice as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add venison. Cook 3 to 5 minutes, or until meat is no longer pink, stirring occasionally. Remove from heat. Drain. Stir in remaining ingredients, except cheese and sour cream. Mix well. Spoon mixture into 2-quart casserole. Sprinkle everything with cheese. Bake, uncovered, 25-30 minutes, or until casserole is hot and bubbly around edges. Garnish with sour cream. Tip: Casserole also can be used as filling for flour tortillas.