Bison Nachos

Name: Bison Nachos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, sliced; 1 teaspoons freshly ground black pepper; 227 grams corn tortilla chips; 454 grams ground bison or beef; 355 milliliters shredded Monterey Jack cheese, divided; 118 milliliters chopped onion; 710 milliliters chopped romaine lettuce; 237 milliliters fresh salsa verde, divided; 4 servings Sour cream; 118 milliliters diced tomatoes; 1 Tbsp vegetable oil

The recipe Bison Nachos could satisfy your Mexican craving in around 30 minutes. This hor d'oeuvre has 866 calories, 38g of protein, and 58g of fat per serving. This recipe serves 4. A mixture of avocado, tomatoes, ground bison, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet.

Instructions

Preheat oven to 40

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Oven

In a large frying pan, heat oil over high heat. Cook onion, stirring often, until softened, about 4 minutes.

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Onion

Cooking Oil

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Frying Pan

Add bison and cook, stirring well to break up meat, until no longer pink, about 4 minutes. Season with pepper.

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Pepper

Bison

Meat

Meanwhile, lay half the tortilla chips evenly in the bottom of a shallow baking dish.

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Tortilla Chips

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Baking Pan

Spread half of bison mixture over chips.

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Spread

Bison

French Fries

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.

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Cheese

Salsa

Meat

Bake until cheese melts and chips start to brown, about 6 minutes.

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Cheese

French Fries

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Oven

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

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Sour Cream

Tomato

Avocado

Lettuce

Salsa

Equipment

Oven

Frying Pan

Baking Pan

Ingredients

Servings:

avocado, sliced 1teaspoons

freshly ground black pepper 227grams

corn tortilla chips 454grams

ground bison or beef 355milliliters

shredded Monterey Jack cheese, divided 118milliliters

chopped onion 710milliliters

chopped romaine lettuce 237milliliters

fresh salsa verde, divided 4servings

Sour cream 118milliliters

diced tomatoes 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Buena Vista Chateau Buena Vista Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 39 dollars.