Bison Tacos PDF Print E-mail

Makes 16 Tacos

 

1 lb ground bison

2 cloves of garlic, minced

½ tsp Worcestershire sauce

1 tsp salt

1 tsp chilli powder

½ cup onion, chopped

 

16 tortillas or taco shells

 

Taco sauce:

1 cup Tomato Juice

1 tbsp  Ketchup

1/8 tsp Tabasco Sauce

½ tsp Worcestershire Sauce

 

Topping:

1 cup cheddar cheese, shredded

2 cups finely chopped lettuce

1 cup finely cut fresh tomato

 

Mix together meat, garlic, grated onion, Worcestershire sauce, salt and chili powder

 

Brown in skillet with a small amount of oil.  The mixture should be moist. Keep hot.  Pour oil about 1 inch deep in skillet and heat, fry tortillas quickly, one at a time. Fry on one side a few minutes, just until it starts to puff in the center, but not to a crisp. Turn to other side and fold into a half-moon shape, making a pocket for filling. Hold the top side of the tortilla down with a spatula or wooden spoon and fry until crisp on one side, doing the same with the other side.  Drain and stack shells, open-side up in a baking pan and keep hot in a warm oven. If using taco shells, prepare according to package directions.

 

Taco Sauce: heat together 1 cup tomato juice, 3 tbsp Ketchup, 1/8 tsp Tabasco sauce and 1/2 tsp Worcestershire sauce.

 

When tortillas or taco shells are ready, fill each with 1-2 tbsp hot ground bison mixture.  Top meat mixture in each shell with cheese, chopped onion, shredded lettuce and tomato.  Spoon about 2 tsp taco sauce onto each to finish.

 

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Permission for this recipe courtesy of the National Buffalo Foundation and is published in Buffalo is Heart Healthy.