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Bison Taco Cups

Course Appetizer, Main Course, Snack
Cuisine American, Southwest
Keyword ground bison
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Servings

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

  1. Preheat the oven to 350°F.

  2. Heat a large skillet over medium-high heat. Add the ground bison and cook for 2–3 minutes, breaking it apart as it browns.

  3. Add the diced onion, green chiles, and salsa. Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.

  4. Stir in the enchilada sauce, adobo seasoning, and cumin. Add the juice of ½ lime and mix well.

  5. 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.

  6. 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.

  7. Bake for 3–4 minutes, or until the tortillas are lightly crisp and holding their shape.

  8. Carefully remove the tortilla cups from the muffin tin. Fill each cup with the bison mixture and top with jalapeño nacho cheese.

  9. 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.

  10. Top with shredded lettuce, diced avocado, diced jalapeño, diced tomato, and sour cream. Serve immediately.

Recipe Notes

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