Bison Sheet Pan Nachos




  • 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


  • 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