Bison Nachos

Staff Writer
Bison Nachos
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. 

Ready in
1 h
10
Servings
544
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. 

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.

Nutritional Facts

Total Fat
34g
53%
Sugar
2g
N/A
Saturated Fat
11g
55%
Cholesterol
82mg
27%
Protein
29g
57%
Carbs
31g
10%
Vitamin A
74µg
8%
Vitamin B12
2µg
41%
Vitamin B6
0.5mg
27.2%
Vitamin C
8mg
14%
Vitamin D
0.2µg
0.1%
Vitamin E
2mg
12%
Vitamin K
9µg
11%
Calcium
213mg
21%
Fiber
4g
15%
Folate (food)
26µg
N/A
Folate equivalent (total)
26µg
6%
Iron
3mg
16%
Magnesium
75mg
19%
Monounsaturated
15g
N/A
Niacin (B3)
6mg
28%
Phosphorus
372mg
53%
Polyunsaturated
5g
N/A
Potassium
532mg
15%
Riboflavin (B2)
0.4mg
24.3%
Sodium
817mg
34%
Thiamin (B1)
0.1mg
9.5%
Trans
0.9g
N/A
Zinc
7mg
47%

Around the Web