Lots of spices in this ground bison and egg omelet make for a great taco filling, and the pineapple salsa with fresh cilantro is the perfect topping.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Pineapple Salsa:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.

  • 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.

Tips

*To warm, wrap tortillas in paper towels; microwave on 100 percent power (high) for 30 to 45 seconds or just until warmed.

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Nutrition Facts

369 calories; protein 26.3g 53% DV; carbohydrates 26.7g 9% DV; fat 17.4g 27% DV; cholesterol 240.3mg 80% DV; sodium 598.9mg 24% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
09/08/2013
I loved using bison for this recipe. It surprisingly tasted like ground chuck with fewer calories and half the fat. However I would have preferred a stronger taco seasoning rather than the spices listed. I was a little hesitant about using the scrambled eggs but they were barely discernible. The pineapple salsa was fantastic even though I left out the cilantro (my husband hates it) and used only half of the jalapeno (I'm a heat wimp). I can see this salsa on fish and will make it again. I will definitely buy bison again. Read More
(2)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/07/2013
I loved using bison for this recipe. It surprisingly tasted like ground chuck with fewer calories and half the fat. However I would have preferred a stronger taco seasoning rather than the spices listed. I was a little hesitant about using the scrambled eggs but they were barely discernible. The pineapple salsa was fantastic even though I left out the cilantro (my husband hates it) and used only half of the jalapeno (I'm a heat wimp). I can see this salsa on fish and will make it again. I will definitely buy bison again. Read More
(2)
Rating: 4 stars
09/29/2013
We would give the salsa on this a 5 and the taco on this a 4. The taco itself needed a little more flavor and no matter how good the salsa was it couldn't make up for that. We really liked how the bison cooked up and how fresh it tastes. I did add quite a bit of seasoning to this---especially using Tajin which was a good flavor enhancer for this recipe! I would try this again! Love the bison! Read More