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.

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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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