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Bison Nachos

Photo: Iain Bagwell; Styling: Kevin Crafts
Prep time 30 mins
Yield Serves 4
Ground bison, a leaner and more flavorful choice than beef, updates the classic nacho recipe, and it's becoming widely available at well-stocked grocery stores.

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 pound ground bison or beef
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces corn tortilla chips
  • 1 cup fresh salsa verde, divided
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 3 cups chopped romaine lettuce
  • 1 avocado, sliced
  • 1/2 cup diced tomatoes
  • Sour cream

Nutrition Information

  • calories 843
  • caloriesfromfat 59 %
  • protein 38 g
  • fat 55 g
  • satfat 11 g
  • carbohydrate 50 g
  • fiber 7.4 g
  • sodium 1081 mg
  • cholesterol 117 mg

How to Make It

  1. Preheat oven to 400°. In a large frying pan, heat oil over high heat. Cook onion, stirring often, until softened, about 4 minutes. Add bison and cook, stirring well to break up meat, until no longer pink, about 4 minutes. Season with pepper.

  2. Meanwhile, lay half the tortilla chips evenly in the bottom of a shallow baking dish. Spread half of bison mixture over chips. Pour 1/3 cup salsa over the meat, followed by half the cheese. Repeat layers with 1/3 cup more salsa and remaining meat and cheese. Bake until cheese melts and chips start to brown, about 6 minutes.

  3. Serve nachos with lettuce, avocado, tomatoes, remaining 1/3 cup salsa, and the sour cream.

  4. Note: Nutritional analysis is per serving.