Bison Nachos
 
 
A recipe for hearty bison nachos with guacamole. You will have extra guacamole at the end!
Author:
Ingredients
  • olive oil
  • 1 pound ground bison meat (or substitute ground beef or turkey)
  • 2 cloves garlic, finely chopped
  • 1 red bell pepper, cut into thick matchsticks
  • 1 green bell pepper, cut into thick matchsticks
  • 2-3 ripe avocados
  • 1 cup pico de gallo
  • 1 lime, sliced in half
  • salt
  • 1 tsp garlic powder
  • ¼ tsp chili powder
  • 1 bag of your favorite tortilla chips (we used Scoops)
  • 1 cup shredded cheddar cheese (you might not need it all)
  • ½ cup salsa
  • ½ cup sour cream
Instructions
  1. Heat a splash of olive oil in a saucepan over medium heat.
  2. Once the oil is hot, add the garlic and ground bison. When 75% of the meat is browned add in the bell pepper. I like adding it here to soften the peppers up a bit and give them some more flavor. Remove from the heat once the meat is completely browned. Set to the side.
  3. Cut the avocado lengthwise around the pit. Now you'll have the avocado broken apart into two halves.
  4. Using a spoon, scoop out the pit and set it aside.
  5. Scoop out the avocado flesh into a medium bowl. Using a fork, mash up the avocado until it is smoother but still with some chunks.
  6. Add the pico de gallo to the avocado. Mix thoroughly.
  7. Add garlic powder, chili powder, and salt (to your taste) to the avocado mixture. Squeeze half the lime in too. Taste and adjust the seasonings. Add the other half of the lime if you like it, add more garlic and chili powder if you want more "pop." Now you've got guacamole. Add the avocado pits back in to the guacamole. This keeps it from getting immediately brown.
  8. Arrange the tortilla chips onto a large serving tray.
  9. Sprinkle half the shredded cheese over the chips.
  10. Spoon the ground bison and bell pepper mixture evenly over the cheese.
  11. Sprinkle the other half of the cheese over the meat.
  12. Put the serving tray in the microwave and heat on high for 1 minute at a time, until the cheese is melted.
  13. Artfully dollop the sour cream, salsa, and guacamole evenly on top of the cheese.
  14. If you have more cheese left over, sprinkle a little more on top.
  15. Serve while hot and gooey!
Recipe by Cooking is Messy at https://www.cookingismessy.com/2014/12/31/bison-nachos/