Bison Taco Bowl

I know I haven't been posting a lot. Things happen and you get caught up in so many tasks that it slips your mind... Well I found the so famous.....(drum roll).... "to do list". Don't laugh, I always want to accomplish so many things but without any planning, I end up not getting more than half done!

Well this recipe in particular, is an all time FAVORITE, at my house! My husband licks his whiskers...lol! It's easy and delish! I got this recipe from Danispies site, she is great!

Ingredients:

1lb ground bison

1 tsp olive oil

2 bell peppers ( I use 1 red and 1 yellow), chopped

1/2 onion, chopped

3 cloves of garlic, minced

3 tbsp of taco seasoning

1/2 cup low sodium beef broth

8.75oz can of kidney beans, drained and rinsed.

Salt and pepper to taste

Directions

Heat a large non-stick sauté pan over medium high heat.  Add ground bison into the dry pan and using a wooden or rubber spatula break the meat apart.  Cook for a couple of minutes or until the meat is no longer pink and then push the meat over to one side of the pan.

Add one teaspoon of olive oil to the empty half of the pan and then add in the peppers, onion, garlic and a pinch of salt.  Allow the veggies to cook until they are tender, about five minutes, and then combine the meat and the veggies together.

Stir in the taco seasoning trying to ensure an even coating over the meat veggie mixture. 

Stir in broth and beans and allow to cook until the broth has evaporated and the beans are heated through (about five minutes or so).

Time to build your bowl!  Put a half-cup of brown rice in the bottom of your serving bowl.  Top with a small handful of romaine, a heaping tbsp of cheese, and one cup of the bison-taco mixture.  Sprinkle with chopped tomatoes and enjoy!

Serves 6.
PS: Courtesy of DaniSpies

Nutritional Analysis

Calories: 330; Total Fat: 10.1g; Saturated Fat: 4.9; Cholesterol: 65mg; Sodium: 584mg; Carbohydrate: 31g; Dietary Fiber: 4.8; Sugars: 2; Protein: 31.4g