Type what you have

Ingredients

• ✓ corn taco shell
• canola oil
• onion
• garlic
• rotisserie chicken
• tomato sauce
• salsa
• taco seasoning
• vegetarian refried bean
• lettuce
• mexican cheese blend
• green bell pepper
• red bell pepper
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
2. 2 Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
3. 3 Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
4. 4 Warm taco shells in the preheated oven for 3 to 5 minutes.
5. 5 Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.

By aprilcreative

Ingredients

• ✓ corn taco shell
• salt
• jalapeno pepper
• lime juice
• cilantro
• red onion
• red bell pepper
• pineapple
• cheddar cheese
• corn tortilla
• milk
• egg
• water
• cayenne pepper
• coriander
• salt
• cumin
• onion
• ground bison

Instructions

1. 1 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.
2. 2 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.
3. 3 Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
4. 4 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.

By The Bison Council