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Bison taco bowl served in a white bowl with a fork.
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4.95 from 35 votes

Ground Bison Taco Salad Bowl

Delicious Bison Taco Bowls are loaded with seasoned bison, bell peppers, onion, kidney beans, brown rice, cheese, fresh romaine lettuce and tomatoes. This recipe is easy to make, super versatile and perfect for meal prep. A flavorful dish that's sure to become a family favorite!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: DINNER, meal prep, meat + chicken
Cuisine: American, gluten free, nut free
Servings: 6 servings
Calories: 325kcal
Author: Dani Spies

Ingredients

  • 1 pound ground bison
  • 1 teaspoon olive oil
  • 2 medium bell peppers (1 red & 1 green) chopped
  • 1/2 medium onion chopped
  • 3 cloves garlic diced
  • 3 tablespoons taco seasoning
  • 1/2 cup low sodium beef broth
  • 1 (8.75 ounces) can kidney beans drained and rinsed
  • salt and pepper to taste
  • 3 cups cooked brown rice
  • 1/2 cup part skim shredded cheddar cheese
  • 1 large romaine heart thinly sliced
  • 1/2 medium tomato diced

Instructions

  • Heat a large non-stick sauté pan over medium high heat. Add ground bison into the dry pan, then using a wooden or rubber spatula, break the meat apart. Cook for a couple of minutes or until the meat is no longer pink.
    Browning ground bison in a skillet.
  • Push the meat over to one side of the pan. Add one teaspoon of olive oil to the empty half of the pan, then add in the peppers, onion, garlic and a pinch of salt. Allow the veggies to cook until they are tender, about five minutes.
    Cooking veggies and ground meat in a skillet.
  • Combine the meat and the veggies together. Stir in the taco seasoning to evenly coat the meat and veggie mixture. Stir in broth and beans and allow to cook until the broth has evaporated and the beans are heated through (about five minutes or so).
    Veggies and ground meat cooked in a skillet.
  • Time to build your bowl! Put a half cup of brown rice in the bottom of your serving bowl. Top with a small handful of romaine, a heaping tablespoon of cheese, and one cup of the bison-taco mixture. Sprinkle with chopped tomatoes and enjoy.
    Assembling a taco bowl with ground meat and tomatoes.

Video

Notes

Leftovers - Taco bowls can last about 5 days in the refrigerator. The cooked ingredients can be stored together (bison and rice). This will allow you to conveniently reheat them in the microwave together. I suggest storing the chilled components in separate containers (lettuce, cheese tomatoes), so they will stay as fresh as possible.

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 29g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 251mg | Potassium: 530mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3105IU | Vitamin C: 55mg | Calcium: 72mg | Iron: 3mg