Buffalo Enchiladas

• 2 lb. ground bison
• 1/4 c. chopped onion
• 1/4 c. bell pepper
• 2 fresh garlic cloves
• 1/4 c. diced tomatoes
• 6 oz. tomato paste
• 2 Tbsp. Worcestershire sauce
• 2 jalapeno peppers, diced
• 2 c. grated cheese
• 12 corn tortillas
• chili powder, paprika, salt, pepper, cumin and 1 lime/lemon
• tortilla chips

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.

ground bison, onion, bell pepper, garlic, tomatoes, tomato paste, worcestershire sauce, peppers, grated cheese, corn tortillas, chili powder, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=266262 (may not work)