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Elk Meat & Veggie Salsa Skillet

Recipe by Cristin

An Easy One-Dish Dinner

I made this dish last week for the family and everyone really enjoyed it. Not only was it easy to throw together but it keeps really well in the fridge – just make sure you don’t overcook the zucchini or it could get a little too mushy. You can also sub the zucchini for broccoli or just omit it all together!

  • Total Time35-40 minutes
  • Yield4 servings 1x

Ingredients

Scale
  • 1 lb elk meat (or any ground meat of choice)
  • 2 tbsps olive oil
  • 1 tsp salt (adjust to taste)
  • 1 tsp pepper (adjust to taste)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp taco seasoning
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 can black beans (15 oz), drained and rinsed
  • 1 cup salsa (your choice of type)
  • 1-1.5 cups shredded cheese (cheddar and pepper jack recommended)

Instructions

  1. Brown the Elk Meat:
    Heat olive oil in a large skillet over medium-high heat. Add the ground elk meat, breaking it apart as it cooks. Season with salt, pepper, garlic powder, and onion powder. Cook until browned, about 7-10 minutes.
  2. Sauté the Veggies:
    Add the chopped onion and red bell pepper to the skillet with the meat. Cook, stirring occasionally, until the onion becomes translucent, about 3 minutes.
  3. Add Zucchini:
    Stir in the chopped zucchini and cook for an additional 3 minutes, until the zucchini softens slightly.
  4. Mix in Beans and Salsa:
    Add the drained black beans and salsa to the skillet. Stir everything together until well combined and heated through, about 2-3 minutes.
  5. Top with Cheese:
    Reduce the heat to low and sprinkle the shredded cheese evenly over the mixture. Cover the skillet and let cook for 10-15 minutes, or until the cheese has fully melted and everything is heated through.
  6. Serve:
    Once the cheese is melted and bubbly, remove the skillet from heat and serve hot! Enjoy with rice, tortillas, or your favorite side dish.

Notes

  • Feel free to adjust the seasoning to your taste preferences.
  • If you’re using a lean meat like elk, you can add a little extra olive oil or a splash of water to help prevent sticking during cooking.
  • This dish is very versatile—swap out veggies or beans based on what you have on hand!
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes

Find it online: https://cristincooper.com/elk-meat-veggie-salsa-skillet/