Wild Game Taco Bowl
For October and Taco Tuesday, which just so happens to be today, we’re featuring wild game taco bowls. These bowls are one of our favorites, and go-to easy recipe for any night of the week. First, you’ll want to pick your favorite ground wild game. For us, we like to use ground elk. Ground elk tends to be really lean, high in protein, and high in iron, all vital for your daily nutrition. However, no matter the choice of ground meat you won’t be let down by this recipe. Without further ado, enjoy!
- 1 Tbsp olive oil
- 2 garlic cloves, minced (2 tsp)
- 1 lb ground wild game
- Salt and freshly ground black pepper
- 1 1/2 Tbsp chili lime seasoning from Trader Joes (or equivalent seasoning)
- 1 1/2 tsp ground cumin
- 1/8 tsp cayenne pepper (optional)
- 1/4 cup chicken broth
- 1/4 cup tomato sauce
- 1 cup rice, cooked according to package instructions
- 1 can refried beans, heated on the stove
- 1 package frozen fire roasted fajita veggies from Trader Joes (or any frozen fajita veggies of choice)
- 3/4 cup shredded Mexican blend cheese
- 1 cup fresh pico de gallo
- 1 avocado, sliced
- 1 dollop of sour cream
- Fresh cilantro and lime slices
Heat olive oil in a non-stick skillet over medium-high heat.
Add garlic and saute for 30 seconds, or so. . . do not burn the garlic. add wild game and season lightly with salt and pepper.
Cook, browning the wild game – about 5 – 6 minutes for fully cooked through
Add in chili seasoning, cumin and cayenne pepper and cook 1-2 minutes longer, all while stirring
Pour in chicken broth and tomato sauce, bring to a simmer then reduce heat to low and let simmer until sauce has reduced, about 3 – 5 minutes.
To assemble bowls divide rice among bowls, top with ground meat, fajita veggies, cheese, avocados, pico, sour cream, cilantro and serve with limes.