A Tex-Mex staple, nachos are a weeknight‑simple, tailgate‑ready, and smart way to showcase bison’s clean, beefy flavor without losing juiciness. This recipe stacks contrasts: hot vs cool, creamy vs crunchy, smoky vs tangy. Smoky-spiced bison crumbles and melty cheese over hearty blue‑corn chips is an unbeatable combination.
Ingredients:
- 1½ lbs ground buffalo sirloin/bacon mixture (85/15 ratio)
- 2 Tbsp paprika
- 2 Tbsp ground cumin
- 1 tsp cayenne
- 1 tsp garlic powder
- 2 Tbsp Rufus Teague meat rub
- 1½ cup water
- shredded cheese
- lettuce
- taco sauce
- sour cream
- blue corn tortilla chips
Directions:
- Brown the meat in a large sauté pan over medium heat, breaking it up into bits as it cooks.
- Mix the spices into the water until combined and add to the pan with the browned meat.
- Once the water comes to a simmer, reduce to low and cook for 15 minutes, stirring every 2-3 minutes.
- Cover a plate with your desired amount of chips, then cover with the meat and toppings.
Why the 85/15 mix? Bison is very lean, so the added bacon provides just enough fat to help the mixture brown well and stay moist. To build a better foundation, scatter a little cheese on the chips first, then add the hot meat, and finish with more cheese. The first layer acts like edible grout, helping chips stay crisp under the toppings.
