Welcome to the sixth day of November, and the first Saturday of the month. Today we are blessed with not one but two delicious Foodie Days. The 6th of November is National Nacho Day. And the first Saturday of November is National Bison Day.
Okay, so maybe – just maybe National Bison Day has everything to do with honoring the majestic animals that once blackened the plains rather than the health benefits of eating one. After all, the official National Mammal of the United States is the iconic North American Bison. Seems a little hypocritical when you think about America’s history with the bison. Both for their hide and to control what was perceived to be an Indian problem, Bison were hunted almost to the point of extinction. One thing you must admit about this country is when we screw up, we really screw up. But once we realize our mistake, we work to correct it. Although far from the 100 million that once roamed North America, today bison can be found in all 50 states living in national parks, refuges, tribal, and private lands. We learn from our mistakes, and that is part of what makes America America.
In case you didn’t know it, Bison is often called the heathier red meat. It’s leaner, higher in protein and lower in calories. Personally, I prefer bison that has been allowed to roam, retaining it’s gamy flavor rather than ranch raised bison that tastes more like beef. One such company that is leading the way in free-range bison is Wild Idea Buffalo Company. It’s pricy, but no more so than any other bison meat supplier. It’s their approach to land management and humane harvesting that I support.
Today is also Nacho Day. It made sense to me to serve up some amazing Nachos made with Ground Bison rather than ground beef. Win-Win. What can I say but dig in!
Bison Black Bean Nachos
1/2 Yellow Onion
3 Roma Tomatoes
1 (15oz) can Black Beans, drained, rinsed
1 lb lean Ground Bison
3 tablespoons Taco Seasoning
1/2 cup Beef Stock
1 (4 oz) Hatch Green Chilies
5 cups Tortilla Chips
2 cups Mexican Cheese Blend
Heat oven to 350 degrees.
Cut onion from root to tip. Reserve half the onion for another purpose, peel and chop remaining half and set aside.
Seed and chop tomatoes, set aside. Drain and rinse black beans, set aside.
In a large cast iron skillet, crumble ground bison. Scatter onions over the meat. Cook over medium heat until cooked through, about 8 minutes.
Add taco seasoning to the meat mixture. Stir in beef stock and green chilies. Cook another 5 minutes or until thick and bubbly.
Spread chips out on a large oven-proof dish or rimmed baking sheet.
Top with meat mixture, beans, tomato, and cheese. Bake 10 minutes or until thoroughly heated and cheese is melted. Serve immediately with additional garnishings.
1 cup Salsa
1 cup Sour Cream
Cilantro for garnish
Jalapeno Peppers for garnish
Place salsa and sour cream into two small serving bowls with teaspoons for serving. Set aside.
Chop cilantro, place in a small bowl for serving. Use tongs or a fork for serving.
Drain Nacho Jalapeno Peppers, place in a small bowl with a cocktail fork for serving.