Bison and BBQ and Pulled Pork Nachos are perfect after a day of shopping and running errands. This hearty meal of Bison and BBQ Pulled Pork Nachos are a quick and easy meal to pull together.
I received products to use in this post from OXO, all opinions are my own. Read my disclosure policy here.
For this meal, I needed a large capacity pan and one that was easy to clean. My meal uses bison and BBQ pulled pork and they both needed their own space. Using OXO’s Non-Stick Pro Half Sheet Jelly Roll Pan fit the bill. The non-stick surface made getting up gooey cheese an easy task. Add to that, it’s also scratch, stain, corrosion, plus abrasion resistant. Plus, the micro-textured surface minimizes surface contact and improves airflow. I said all of that to say that this pan is wonderful and a great addition to my kitchen.
As much as we love ground beef and ground turkey in our tacos and nachos, sometimes a change is in order. I first had bison several years back at Cordance Tavern in Mishawaka Indiana and was pleasantly surprised. The gamey taste I expected wasn’t there, instead, my taste buds were met with an intense beef flavor. Since then I’ve used it several times in burgers and in a Buffalo Dip. The first time I purchased it I asked for Buffalo and was told buffalo and bison are the same. You say tomato, I say tomatoh. At any rate, it’s a suitable replacement for any ground meat.
This dish is more of a method rather than a recipe. Use your favorite recipe for taco/nacho flavored ground meat and just substitute bison. For the other half of the sheet pan meal, I used leftover BBQ Pulled Pork. I wasn’t sure about combining nacho seasoned meat along with BBQ’d pork but it worked like a charm.
I spread a layer of tortilla chips on the bottom of the non-stick jelly roll pan and topped them with bison on one end and BBQ pulled pork on the other. The next step was to add lots of shredded Monterey Jack and cheddar cheese over the top. Feeling emboldened by using bison, I decided to add some sliced and chopped avocados over the top before baking. The filled pan went into a 375° F oven for 20 minutes.
This hot and gooey dish was served with lettuce, tomatoes, salsa and a little red wine to make everything go down nice and easy. It was a dark and gloomy day that I served this but after one bite we perked up and could have cared less about the weather. After a day of shopping or decorating Bison and BBQ Pulled Pork Nachos come together quickly and will have you at the table in no time. It’s also a great meal for entertaining a crowd or just hanging out with a few friends. Are you serving anything new and different this holiday season or are you sticking with your tried and true favorites?
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