Bison Taco Cups
If you’re looking for a weeknight dinner that feels a little more fun than the usual taco night, these Bison Taco Cups are a great place to start. Crispy corn tortilla shells are filled with seasoned Great Range Ground Bison, green chiles, salsa, and enchilada sauce before being finished with melted jalapeño cheese and all your favorite taco toppings. They’re easy to customize, simple to prepare ahead of time, and perfect for feeding a crowd.
Ground bison has become one of my favorite proteins to keep on hand for quick dinners. It cooks just as easily as ground beef but has a rich flavor that works especially well with bold spices and sauces. In this recipe, the bison is simmered with adobo seasoning, cumin, salsa, and enchilada sauce until the filling is packed with flavor and ready to be tucked into crispy tortilla cups.
Whether you’re serving these for a family dinner, game day snack, or casual gathering with friends, these taco cups are guaranteed to disappear quickly. Set out a variety of toppings and let everyone build their own for a meal that’s as fun to eat as it is to make
Bison Taco Cups
Ingredients
- 20 oz Great Range ground bison
- ½ cup sweet onion diced
- ¼ cup green chiles diced
- ½ cup salsa
- ⅓ cup enchilada sauce
- 1 tablespoon adobo seasoning
- ½ tablespoon ground cumin
- Juice of ½ lime
- 8-10 white or yellow corn tortillas
- ½ cup jalapeño nacho cheese
- Cooking oil spray
For Topping
- Shredded lettuce
- Avocado diced
- Jalapeño diced
- Tomato diced
- Sour cream
Instructions
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Preheat the oven to 350°F.
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Heat a large skillet over medium-high heat. Add the ground bison and cook for 2–3 minutes, breaking it apart as it browns.
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Add the diced onion, green chiles, and salsa. Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.
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Stir in the enchilada sauce, adobo seasoning, and cumin. Add the juice of ½ lime and mix well.
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Continue cooking for 8–10 minutes, or until the bison is fully cooked and most of the liquid has evaporated. Remove from the heat and set aside to cool slightly.
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Turn a standard 12-cup muffin tin upside down. Press the corn tortillas into the spaces between the muffin cups to form bowl shapes. Lightly spray with cooking oil.
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Bake for 3–4 minutes, or until the tortillas are lightly crisp and holding their shape.
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Carefully remove the tortilla cups from the muffin tin. Fill each cup with the bison mixture and top with jalapeño nacho cheese.
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Return the filled taco cups to the oven and bake for 3–4 minutes, or until the cheese is melted and the filling is heated through.
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Top with shredded lettuce, diced avocado, diced jalapeño, diced tomato, and sour cream. Serve immediately.
Recipe Notes
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