Buffalo Enchiladas – a delicious recipe with ground bison, onion, bell pepper, garlic, tomatoes, tomato paste. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Mix ground bison with Worcestershire sauce, onion, garlic, bell pepper and jalapeno peppers.
2
Season to taste with salt and pepper. Brown in frying pan over medium-high heat until mixture is gray. Lightly cover meat with chili powder while browning.
3
Once browned, transfer meat into chili pot/Dutch oven.
4
Add tomatoes and tomato paste.
5
Mix thoroughly.
6
Add cumin sparingly (pinch or two). Sprinkle paprika across meat and add water until meat is covered with 1/4 to 1/2-inch.
7
Bring to a boil, cover, reduce heat and simmer over medium heat for 30 to 45 minutes.
8
Stir occasionally and add water, if needed.
9
A sprinkle of flour or masa can be added at the end to thicken the sauce.
857
kcal
Calories
43
g
Fat
84
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 lb. ground bison, 1/4 c. chopped onion, 1/4 c. bell pepper, 2 fresh garlic cloves, and more.
Yes, Buffalo Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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