Sheet Pan Bison Nachos
Let me give you the back story on this one because it is quite humorous: I made this sheet pan meal for my husband so that he wouldn’t go hungry while I was out of town for the week on a work trip. I’m usually the one who does all the cooking in our little house and honestly it should stay that way (he used to bread his chicken with mayonnaise…we’ve come a long way). Where was I traveling for work you ask? The middle of nowhere Wisconsin to do some accounting work for a company who makes the cheese dust that goes on top of Doritos. Right up my ally if you ask me! I digress. While I was up north, Stephen was happy as a clam with this dinner for the week and I’m excited to announce this meal is officially husband approved!
Stephen is always wanting more red meat so I’ve gotten him hooked on grass-fed bison. It’s a lot leaner than beef but still has all the great taste! We usually buy a frozen pack of the ground bison from Sprouts and keep it in the freezer until we want to break it out.
Sheet Pan Bison Nachos Directions
Preheat oven to 400F
Cut bell peppers into 8ths and place in large mixing bowl
Chop jalapeno and add to the mixing bowl
Toss peppers with olive oil and pour onto pan (make sure they are spread out and not on top of each other)
Bake peppers for 10 mins in the oven (this pre-cooks the peppers)
While the peppers are cooking, cook bison in a skillet over low heat until it is still pink
Layer bison over peppers on the same baking pan
Drizzle Siete Foods Cashew Nacho Cheese over the bison and peppers
Cook in oven for another 5 minutes (this melts the cheese)
Pull the pan out of the oven and top with avocado chunks, cilantro, sea salt, and hot sauce (if that’s how you roll)