Bison Taco Salad
The best thing about using ground bison for taco meat is that the meat is so lean that you don’t need to drain the fat! It’s also higher in vitamin b, zinc, iron, and omega 3 than beef. Winner winner taco dinner.
INGREDIENTS
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Ground Bison
1 cup cooked del Carmen black beans
1 cup diced bell pepper, frozen and thawed.
1 1/2 cups chopped tomatoes, frozen and thawed.
1 bunch lettuce, washed and torn.
Shoots for garnish
Other Ingredients
1 onion, diced
Taco seasoning (I love Trader Joe’s)
Shredded cheese
Avocado
METHOD
Brown bison in a large skillet. Add onion, beans, peppers, tomatoes, and taco seasoning. Stir to combine. Turn heat to simmer and place lid on skillet. Simmer for 5 minutes. Assemble salad by placing lettuce on a plate. Top with meat, cheese, avocado, and shoots.
Olé!
