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Cinco de Mayo Nachos
from the kitchen of Sharmagne Leland-St. John

1 pound ground bison
1 onion, finely diced
Salt and pepper to taste
2 cups shredded Cheddar cheese
1 (16-ounce) can refried beans
1 large package of tortilla chips
1 fresh jalapenño pepper, sliced
Black olives, chopped
1 tomato, diced
½ cup sour cream, generous dollop

Over medium heat, in a large iron skillet, brown ground bison
with the onion and the salt and pepper. Break the meat into small
pieces while it is cooking. Once it is thoroughly cooked, drain
the grease from the skillet.

Arrange chips on an oven-proof platter. Spread the beans over the
chips. Layer with half the cheese, the bison mixture, then the rest
of the cheese. Sprinkle the jalapeños, olives and tomatoes
on top.

Bake in preheated oven (450º) until cheese is melted and the
edges start to brown, approximately 10 minutes.


 

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