crock pot spicy bison tacos

Name: Crock Pot Spicy Bison Tacos
Prep time: 30 min
Cook time: 6 h
Cuisine: Southwestern
Ingredients: 1 pound(s) ground bison or lean ground beef; 1/2 cup(s) chopped onion; 6 clove(s) garlic, minced; 1 can(s) (15 ounce) dark red kidney beans, rinsed and drained; 1 can(s) (15 ounce) reduced-sodium black beans, rinsed and drained; 2 cup(s) coarsely chopped kale leaves; 1 can(s) (15 ounce) tomato sauce; 1 can(s) (10 ounce) diced tomatoes with green chiles, undrained; 2 - fresh poblano chile peppers, seeded and chopped; 2 tablespoon(s) chili powder; 1 tablespoon(s) ground cumin; 2 teaspoon(s) dried oregano, crushed; 1/4 teaspoon(s) cayenne pepper or to taste; 3 1/2 cup(s) shredded romaine lettuce; 14 - 8 inches flour tortillas, warmed (whole wheat prefered); 3/4 cup(s) chopped fresh tomatoes; 1/2 cup(s) sliced green onions; 1 cup(s) shredded reduced-fat cheddar cheese

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

As tacos go, this is a very healthy version. It makes a bunch and I package the left over amount into smaller packages. Just defrost and reheat. No muss, no fuss. I might also add that I like 6 inch tortilla's for tacos as the 8 inch size just makes for harder to handle and sloppier taco's. If you want a higher or lower spice amount just adjust to your liking. The time shown here is for cooking on low heat. It will be much less done on high heat.

yield serving(s)

prep time 30 Min

cook time 6 Hr

method Slow Cooker Crock Pot

Ingredients For crock pot spicy bison tacos

1 lb

ground bison or lean ground beef
1/2 c

chopped onion
6 clove

garlic, minced
1 can

(15 ounce) dark red kidney beans, rinsed and drained
1 can

(15 ounce) reduced-sodium black beans, rinsed and drained
2 c

coarsely chopped kale leaves
1 can

(15 ounce) tomato sauce
1 can

(10 ounce) diced tomatoes with green chiles, undrained
2

fresh poblano chile peppers, seeded and chopped
2 Tbsp

chili powder
1 Tbsp

ground cumin
2 tsp

dried oregano, crushed
1/4 tsp

cayenne pepper or to taste
3 1/2 c

shredded romaine lettuce
14

8 inches flour tortillas, warmed (whole wheat prefered)
3/4 c

chopped fresh tomatoes
1/2 c

sliced green onions
1 c

shredded reduced-fat cheddar cheese

How To Make crock pot spicy bison tacos

1
In a large nonstick skillet cook buffalo, onion, and garlic over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.

2
Place meat mixture into a 3-1/2- or 4-quart slow cooker. Add beans, kale, tomato sauce, diced tomatoes, chile peppers, chili powder, cumin, oregano, and cayenne pepper. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3
Divide romaine among warmed flour tortillas. Top each with some of the meat-bean mixture. Top with chopped tomatoes, green onions, and cheese. Fold and enjoy.
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