Ingredients:

  • 2 lbs ground venison
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water
  • 10 cups chopped romaine lettuce
  • 1 cup canned corn, drained
  • 1 cup black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded carrots
  • 1 cup shredded sharp cheddar cheese
  • 1 large avocado, diced
  • 1/2 cup red onion, finely diced
  • 1 cup crushed tortilla chips
  • Fresh cilantro for garnish

Instructions:

  1. Heat the oil in a large skillet over medium-high heat until shimmering.
  2. Add the ground venison. Cook, breaking the meat apart with your spatula, until it is browned and mahogany-colored (about 5-7 minutes).
  3. Stir in the chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Toast the spices for 1 minute until fragrant.
  4. Pour in the water and simmer for 2-3 minutes until the liquid has reduced into a thick, velvety glaze that coats the meat. Remove from heat.
  5. In a large mixing bowl, combine the chopped romaine, corn, black beans, halved cherry tomatoes, and shredded carrots.
  6. Toss gently to ensure an even distribution of colors and textures.
  7. Divide the salad base among 8 bowls.
  8. Scoop a generous portion of the warm venison meat over each salad base.
  9. Garnish with shredded cheddar cheese, diced avocado, red onion, crushed tortilla chips, and fresh cilantro.