Ground Bison Taco Salad Bowl

🧂 Ingredients

• 1 pound ground bison
• 1 teaspoon olive oil
• 2 medium bell peppers (1 red & 1 green)

  chopped
• 1/2 medium onion

  chopped
• 3 cloves garlic

  diced
• 3 tablespoons taco seasoning
• 1/2 cup low sodium beef broth
• 1 (8.75 ounces) can kidney beans

  drained and rinsed
• salt and pepper

  to taste
• 3 cups cooked brown rice
• 1/2 cup part skim shredded cheddar cheese
• 1 large romaine heart

  thinly sliced
• 1/2 medium tomato

  diced

Instructions

• 1 Heat a large non-stick sauté pan over medium high heat. Add ground bison into
  the dry pan, then using a wooden or rubber spatula, break the meat apart. Cook
  for a couple of minutes or until the meat is no longer pink.
• 2 Push the meat over to one side of the pan. Add one teaspoon of olive oil to the
  empty half of the pan, then add in the peppers, onion, garlic and a pinch of
  salt. Allow the veggies to cook until they are tender, about five minutes.
• 3 Combine the meat and the veggies together. Stir in the taco seasoning to evenly
  coat the meat and 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).
• 4 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 tablespoon of
  cheese, and one cup of the bison-taco mixture. Sprinkle with chopped tomatoes
  and enjoy.

Nutrition Info