Ground Venison Tostadas Offer Simple Twist on Classic Tacos
This easy recipe transforms ground venison into fresh, crunchy tostadas loaded with bold, savory flavor.
Finished tostadas piled high with ground venison, beans, fresh veggies, queso fresco, and a drizzle of salsa. (Author photos)
December 01, 2025
By Jenny Nguyen-Wheatley
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Think of tostadas as crispy-fried, flat tacos. They’re fresh, zesty and surprisingly filling, featuring a combination of textures and flavors that will have you eagerly going back for more bites. Normally, I prefer refried beans made of pinto, but for these tostadas, refried black beans provided an earthiness that I thoroughly enjoyed.
This recipe works with any ground wild game meat.
Servings: 4 (about 10 tostadas)Prep time: 10 minutesCook time: 20 minutes
Ingredients Spiced ground venison cooks up with onions and garlic, creating a rich, savory topping. 1 pound of ground venison 1 tbsp. of Manteca (lard) or vegetable oil 1 tsp. kosher salt 2 tsp. chili powder 1 tsp. sweet paprika ½ tsp. ground cumin ½ tsp. dried oregano ¼ tsp. ground cayenne pepper Half a small onion, finely chopped 2 cloves garlic, minced About 10 corn tortillas Frying oil Toppings 1 can refried black beans Diced Roma tomatoes, seeds removed Shredded iceberg lettuce Crumbled queso fresco cheese Hot sauce or salsa Cilantro Directions Golden, crispy corn tortillas fry to perfection, forming the base of these hearty venison tostadas. Heat 1 tablespoon of Manteca or oil in a skillet over medium-high heat. Spread ground venison in the pan and allow this side to form a crust, undisturbed, for a few minutes. Meanwhile, sprinkle salt, chili powder, paprika, cumin, oregano and cayenne on top. When you get nice color on the bottom, break up the meat with a wooden spoon and stir in spices. Add onion and garlic and cook over medium heat about 5-7 minutes, stirring occasionally, to allow onion to soften and sweat. When meat is cooked through, take off heat, cover and set aside. Heat refried beans in a small saucepan over low heat, stirring occasionally. In a skillet or pot, heat about ½ to 1 inch of frying oil to 325-350 degrees Fahrenheit. Fry corn tortillas in batches, adjusting heat as needed, until crispy and slightly golden. Drain on paper towels. Assemble tostadas by spreading heated refried beans on one side. Then top with venison, diced tomatoes, shredded lettuce, cilantro and crumbled queso fresco. Serve immediately with hot sauce or salsa.
