From the kitchen of Sharmagne Leland-St.John
4 pounds ground bison
1-46 ounce can of V-8 juice
1-40 ounce can of pinto beans
1-16 ounce bottle salsa verde
1-16 ounce container fresh pico de gallo
1 yellow onion
Salt and pepper to taste
1 large bag of Fritos
1 large bag of shredded sharp cheddar cheese
Fill a large pan with 2 to 3 tablespoons of olive oil.
Sauté the onions until translucent. Remove and set
In the same pan, cook the ground bison until brown.
Meanwhile rinse and drain the beans and set aside.
In a large pot, combine the onions, V-8 juice, pinto
beans and salsas. Mix well and cook over medium
for approximately one hour, stirring occasionally.
Add seasoning to taste.
Lower the heat and simmer for an additional 30 minutes.
Ladle into bowls, top with the cheese and serve with the