Ground Elk Skillet (Base Ground Elk Recipe)
A hearty, lean, one-pan ground elk skillet with Southwestern flavors, loaded with vegetables and perfect as a base for tacos, chili, bowls, or pasta. High in protein, naturally gluten-free, and weeknight-friendly.
Ingredients
- 1 tablespoon olive oil or avocado oil, or elk tallow
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 medium red bell pepper chopped; any color works
- 1 medium zucchini chopped
- 1 pound ground elk meat thawed
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder mild American-style blend
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes optional, for heat
- 1 can diced tomatoes 14.5-ounce, with juices
- 1 can tomato sauce 8-ounce, or crushed tomatoes
- 1/2 cup low-sodium beef broth or elk/bone broth
- 1 cup frozen corn kernels no need to thaw
- 1 cup baby spinach roughly chopped; or kale, stems removed
- 1/2 lime juice only
- 2 tablespoons fresh cilantro chopped; optional
- shredded cheddar or Monterey Jack cheese optional, for serving
- sliced avocado or guacamole optional, for serving
- plain Greek yogurt or sour cream optional, for serving
- warm tortillas for serving as tacos, optional
- cooked rice, quinoa, or cauliflower rice optional, for serving
- crushed tortilla chips optional, for crunch on top
Instructions
- Chop the onion, bell pepper, zucchini, and garlic before you start cooking so everything is ready to go.1 medium yellow onion, 3 cloves garlic, 1 medium red bell pepper, 1 medium zucchini
- Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened and starting to turn golden at the edges, about 5–7 minutes. Add the garlic and cook 30–60 seconds more, just until fragrant, without letting it brown.1 tablespoon olive oil, 1 medium yellow onion, 1 medium red bell pepper, 3 cloves garlic
- Scoot the veggies to the edges of the pan and add the ground elk to the center. Sprinkle with the salt and black pepper. Cook, breaking it up with a wooden spoon, for 5–7 minutes, until no pink remains. If the elk seems very dry, drizzle in a little extra oil.1 pound ground elk meat, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Stir in the chopped zucchini. Sprinkle in the chili powder, cumin, smoked paprika, and red pepper flakes (if using). Cook for 2–3 minutes, letting the spices toast and bloom in the heat until fragrant.1 medium zucchini, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes
- Pour in the diced tomatoes with their juices, the tomato sauce, and beef broth. Stir well, scraping up any browned bits from the bottom of the skillet. The mixture will look a bit soupy at this stage.1 can diced tomatoes, 1 can tomato sauce, 1/2 cup low-sodium beef broth
- Bring the mixture to a gentle simmer, then reduce the heat to low. Simmer uncovered for 10–15 minutes, stirring occasionally, until it thickens to a hearty, chili-like consistency. If it becomes thicker than you like, add a splash more broth.
- Stir in the frozen corn and chopped spinach. Cook for 3–5 minutes, until the corn is hot and the greens are wilted. Taste and adjust seasoning, adding more salt, pepper, or chili powder as needed.1 cup frozen corn kernels, 1 cup baby spinach
- Turn off the heat. Squeeze in the lime juice and stir in the chopped cilantro, if using, to brighten the flavors.1/2 lime, 2 tablespoons fresh cilantro
- Serve the ground elk skillet over rice, quinoa, or cauliflower rice; tuck it into warm tortillas for tacos; or ladle it into bowls like chili. Add toppings such as shredded cheese, avocado, Greek yogurt or sour cream, and crushed tortilla chips as desired.shredded cheddar or Monterey Jack cheese, sliced avocado or guacamole, plain Greek yogurt or sour cream, warm tortillas, cooked rice, quinoa, or cauliflower rice, crushed tortilla chips
Notes
Storage: Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth or water, or in the microwave in 1-minute intervals, stirring between each. Variations: For ground elk chili, add 1/2–1 cup extra broth and a can of beans and simmer longer. For tacos, reduce a bit more to thicken before filling tortillas. For a lower-carb option, skip the corn, increase the zucchini and spinach, and serve over cauliflower rice. Because elk is very lean, avoid overcooking on high heat to keep it tender, and don’t be shy with seasoning.
Nutrition
Calories: 300kcal
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