Serves: 4

Ingredients:

Directions:

In a large cast-iron skillet, in a small amount of vegetable oil, over medium-high heat, brown bison, breaking up meat into small pieces using a wooden
spoon. Follow directions on the taco seasoning packet to finish cooking the meat mixture.

In a sauté pan, add about ½-inch of vegetable oil. Heat until hot, but not smoking; then fry tortilla strips until golden brown. Transfer strips to
a plate lined with paper towels and season with salt just after removing from hot oil.

Assemble salad: In four taco bowls, layer romaine, tomatoes, black beans, and warm taco meat. Top with cheese, pico de gallo, and sour cream, then
garnish with cilantro and crisp tortilla chips.