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