Taco Tuesday at Adams Natural Meats (Evergreen, CO)

Taco Tuesday at Adams Natural Meats

Adams Natural Meats presents a TacoTuesday Bowl....Yummy Bison Chorizo 16.50lbGround Bison 14.00lbIngredients 1 pound ground bison1 teaspoon olive oil2 medium bell peppers (1 red & 1 green) chopped1 2 medium onion chopped3 cloves garlic diced3 tablespoons taco seasoning1 2 cup low sodium beef broth1 (8.75 ounces) can kidney beans drained and rinsedsalt and pepper to taste3 cups cooked brown rice1 2 cup part skim shredded cheddar cheese1 large romaine heart thinly sliced1 2 medium tomato dicedInstructions Heat a large non-stick saut pan over medium high heat. Add ground bison into the dry pan then using a wooden or rubber spatula break the meat apart. Cook for a couple of minutes or until the meat is no longer pink.Push the meat over to one side of the pan. Add one teaspoon of olive oil to the empty half of the pan then add in the peppers onion garlic and a pinch of salt. Allow the veggies to cook until they are tender about five minutes.Combine the meat and the veggies together. Stir in the taco seasoning to evenly coat the meat and veggie mixture. Stir in broth and beans and allow to cook until the broth has evaporated and the beans are heated through (about five minutes or so).Time to build your bowl Put a half cup of brown rice in the bottom of your serving bowl. Top with a small handful of romaine a heaping tablespoon of cheese and one cup of the bison-taco mixture. Sprinkle with chopped tomatoes and enjoy.NotesLeftovers - Taco bowls can last about 5 days in the refrigerator. The cooked ingredients can be stored together (bison and rice). This will allow you to conveniently reheat them in the microwave together.Courtesy of Clean & DeliciousAdams Natural Meats33850 Hwy 40Evergreen Co 80439303-674-3123