Bison Nachos

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 pound ground bison or beef
• 1/2 teaspoon freshly ground black pepper
• 8 ounces corn tortilla chips
• 1 cup fresh salsa verde, divided
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 3 cups chopped romaine lettuce
• 1 avocado, sliced
• 1/2 cup diced tomatoes
• Sour cream

1. Preheat oven to 400u0b0. In a large frying pan, heat oil over high heat. Cook onion, stirring often, until softened, about 4 minutes. Add bison and cook, stirring well to break up meat, until no longer pink, about 4 minutes. Season with pepper.
2. Meanwhile, lay half the tortilla chips evenly in the bottom of a shallow baking dish. Spread half of bison mixture over chips. Pour 1/3 cup salsa over the meat, followed by half the cheese. Repeat layers with 1/3 cup more salsa and remaining meat and cheese. Bake until cheese melts and chips start to brown, about 6 minutes.
3. Serve nachos with lettuce, avocado, tomatoes, remaining 1/3 cup salsa, and the sour cream.
4. Note: Nutritional analysis is per serving.

vegetable oil, onion, ground bison, freshly ground black pepper, corn tortilla, fresh salsa verde, shredded monterey jack cheese, romaine lettuce, avocado, tomatoes, sour cream

Taken from www.myrecipes.com/recipe/bison-nachos (may not work)