This recipe uses ground bison to make delicious oven-baked chimichangas for a tasty mexican inspired dish created during our 31 Days of Bison Promotion.
1 lb. Ground Bison
1/4 cup white vinegar
1 small onion, diced
1 small tomato, diced
1 bunch green onion, diced
1 4 oz. can green chilies
1 tsp. garlic salt
1 tsp. chili powder
1 tsp. oregano
1/2 tsp. salt
1 tsp. cumin
1 pkg. of 4 azteca salad shells
colby jack cheese
Brown ground bison in a frying pan until done and drain if necessary. Add seasonings, vinegar, onion and tomato to burger mixture.
Spoon equal portions of bison mixture into each salad shell. Sprinkle green onion, cilantro and a generous helping of cheese on top of bison. Roll salad shells like you would a tortilla and place seam side down in a glass casserole dish.
Bake at 375* for 16 minutes. Serve with garden fresh salsa, guacamole, shredded lettuce and sour cream.
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