Lots of spices in this ground bison and egg omelet make for a great taco filling and the pineapple salsa with fresh cilantro is the perfect topping
Prep Time
25 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. Drain off fat. Stir in cumin
salt
coriander
cayenne pepper
and water. Cook and stir for 2 minutes.
Whisk eggs and milk in a medium bowl. Add to ground bison mixture in skillet. As the mixture sets
run a spatula around the edge of the skillet
lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until egg mixture is almost set.
Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
Pineapple Salsa: Stir together pineapple
bell pepper
onion
cilantro
lime juice
jalapeno pepper (if using)
and salt in a medium bowl. Refrigerate for up to 24 hours.
Tips
*To warm
wrap tortillas in paper towels; microwave on 100 percent power (high) for 30 to 45 seconds or just until warmed.
Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.
