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Bison and Bacon Tacos Norteños

Bison and Bacon Tacos Norteños

with Poblano Peppers and Monterey Jack Cheese

Bison Special
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Norteños are smoky, cheesy tacos from the north of Mexico! In our version, bison and spicy poblano peppers are covered in Monterey Jack and baked until golden, then sprinkled with crispy bacon. An avocado salad is a perfect side to cut through the richness!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

56 g

Red Onion

1 tbsp

Enchilada Spice Blend


160 g

Poblano Pepper

2 tbsp

Tomato Sauce Base

6 unit

Flour Tortillas

(ContainsSulphites, Gluten)

28 g

Spring Mix

1 unit


1 tbsp

White Wine Vinegar


7 g


½ cup

Monterey Jack Cheese, shredded


Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1120 kcal
Fat73 g
Saturated Fat25 g
Carbohydrate61 g
Sugar6 g
Dietary Fiber12 g
Protein48 g
Cholesterol140 mg
Sodium1460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Aluminum Foil
Medium Oven-Proof Pan
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon in the bottom of the oven until crispy and cooked through, 8-12 min.**Using tongs, transfer bacon to a paper towel-lined plate.


Meanwhile, core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Roughly chop cilantro. Meanwhile, peel, pit, then cut avocado into 1/2-inch pieces.


Meanwhile, heat a medium oven-proof pan over medium-high heat. When hot, add bison and onions. Cook, stirring and breaking up bison into smaller pieces, until onions are tender, 3-4 min. (NOTE: Bison will finish cooking in step 4.)Season with salt and pepper.


Add poblanos to the pan with bison and onions. Cook, stirring occasionally, until poblanos are tender-crisp and no pink remains in bison, 2-3 min.** Carefully drain and discard any fat from the panAdd Enchilada Spice Blend, tomato sauce base and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until spices are fragrant and sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste, then remove the pan from heat. (NOTE: If you don't have an oven-proof pan, transfer mixture to an 8x8-inch baking dish.)Sprinkle cheese over top. Bake in the middle of the oven until cheese melts, 3-4 min.


Meanwhile, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)Whisk together vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add avocado, spring mix and half the cilantro. Season with salt and pepper, then toss to combine.


When cheese is melted, carefully remove the pan from the oven and crumble bacon over top. Sprinkle with remaining cilantro. Serve tortillas, bison-cheese mixture and avocado salad family-style.