Bison Nachos

Bison Nachos
Staff Writer
Jane Bruce

The best part about tender cuts of bison, like its skirt steak, is that they still hold the rich, intense flavor of the meat but do great with seasonings, too. This recipe seasons skirt with soy sauce, lime juice, and cilantro, and sears it to perfect. Diced up and piled with cheese over crispy tortillas, and it becomes part of some of the best nachos you’ve ever had. 

10
Servings
464
Calories Per Serving
Deliver Ingredients

Notes

Prep Time: 30 minutes Cook Time: 30 minutes

Ingredients

  • 2 Pounds bison skirt steak
  • 1/4 Cup plus 1 tablespoon olive oil
  • 1/4 Cup soy sauce
  • Juice of 1 lime
  • 3 Tablespoons chopped cilantro, plus more for garnish
  • 1/2 Teaspoon red pepper flakes
  • 1 bag tortilla chips
  • One 15-ounce can refried beans
  • 2 Cups grated sharp Cheddar cheese
  • 1 small onion, diced
  • 1 tomato, diced
  • 1 jalapeño, seeded and sliced
  • Guacamole, for garnish
  • Sour cream, for garnish

Directions

Place the skirt steak in a large resealable plastic bag. Add in the olive oil, soy sauce, lime juice, cilantro, and red pepper flakes. Seal the plastic bag and massage ingredients into skirt steak to incorporate evenly. Refrigerate for at least 30 minutes.

Heat the oil in a large skillet over medium-high heat. Remove the meat from the marinade and sear until brown, about 5 minutes. Flip over and cook for another 3 minutes for medium-rare. Cook the steak in batches depending on the size of your skillet. Transfer meat to cutting board and let rest for 5 minutes.

Once the meat has rested, thinly slice the steaks on a diagonal against the grain of the meat.

Meanwhile, preheat the oven to 350 degrees and place half of the tortilla chips in a 9-by-13-inch baking dish.

Spread a layer of refried beans on top of the chips. Cover with half of the meat and half of the cheese. Sprinkle in half of the diced onion, tomato, and jalapeño. Repeat with the remaining ingredients. Cover baking dish with foil and bake for 10-12 minutes until heated through and cheese is melted. Remove the foil and top with guacamole, sour cream, and cilantro. 

Nutritional Facts

Total Fat
28g
40%
Sugar
6g
7%
Saturated Fat
9g
38%
Cholesterol
55mg
18%
Carbohydrate, by difference
28g
22%
Protein
25g
54%
Vitamin B-12
4µg
100%
Calcium, Ca
77mg
8%
Choline, total
82mg
19%
Fiber, total dietary
1g
4%
Folate, total
54µg
14%
Iron, Fe
4mg
22%
Magnesium, Mg
31mg
10%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
281mg
40%
Selenium, Se
17µg
31%
Sodium, Na
716mg
48%
Water
61g
2%
Zinc, Zn
5mg
63%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.