Bison and Bacon Tacos Norteños
with Hot Peppers and Monterey Jack Cheese
Norteños are smoky, cheesy tacos from the north of Mexico! In our version, bison and spicy 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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
½ unit(s)
Red Onion
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
1 unit(s)
Hot Pepper
2 tbsp
Tomato Sauce Base
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat)
28 g
Spring Mix
1 unit(s)
Avocado
1 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Cilantro
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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 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 hot pepper into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.Roughly chop cilantro.
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 hot peppers to the pan with bison and onions. Cook, stirring occasionally, until peppers are tender-crisp and no pink remains in bison, 2-3 min.** Carefully drain and discard any fat from the pan.Add Enchilada Spice Blend, tomato sauce base and 1/4 cup (1/2 cup) water. 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. Peel, pit, then cut avocado into 1/2-inch pieces.Whisk together vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil 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 on bison-cheese mixture, carefully remove the pan from oven and crumble bacon over top.Sprinkle with remaining cilantro. Serve tortillas, bison-cheese mixture and avocado salad family-style.
