Bison Sheet Pan Nachos
30 MINUTES
4 SERVINGS
INGREDIENTS:
- 1 tbsp vegetable oil
- 1/2 cup chopped onion
- 1lb ground bison or beef
- 1/2 teaspoon freshly ground black pepper
- 8 oz corn tortilla chips
- 1 cup fresh salsa verde, divided
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 3 cups chopped romaine lettuce
- 1 avocado, sliced
- 1/2 cup diced tomatoes
- Sour cream
STEPS FOR COOKING:
- Preheat oven to 400 degrees
- In a large pan, heat olive oil on high heat
- Cook onions for about 4 minutes until softened
- Add bison and cook, stirring well to break up the meat
- Cook until no longer pink (for about 4 minutes) and season with pepper
- Lay out the bag of tortilla chips evenly in the bottom of a shallow baking dish
- Spread half of bison mix over the chips
- Pour 1/3 cup salsa over the meat, followed by 3/4 cup of cheese
- Repeat the layers with 1/3 cup of salsa with remaining amount of meat and cheese
- Bake dish until cheese melts and chips start to look brown (4-6 minutes)
- Serve nachos with chopped lettuce, sliced avocado/guacamole, diced tomatoes, remaining 1/3 cup salsa, and sour cream