1 Tbsp plus 1 tsp canola oil
1 onion, medium dice
3 cloves garlic, minced
2 zucchini, grated
1 pound ground bison
11 corn tortillas
1 bottle enchilada sauce
1 15-oz can black beans, drained and rinsed
1/4 pound extra-sharp cheddar cheese, grated
1/4 pound monterey jack cheese, grated
1. Preheat oven to 350 F.
2. Heat 1 Tbsp oil in a large pan over medium-high heat. Sweat the onion in the oil until soft and translucent, about 5-7 minutes.
3. Add the garlic and zucchini and season with salt and pepper. Cook vegetables, stirring often, for another 10 minutes, or are soft and there is no moisture left in the pan.
4. In another pan, heat 1 tsp oil over medium-high heat. Add bison, season with salt and pepper, and cook just until there is no more pink, about 5 minutes. Break apart the meat with the back of a spoon into small pieces.
5. Place enough corn tortillas in a casserole dish to cover the bottom.
6. Drizzle with 1/3 of the enchilada sauce, and top with 1/3 of the cheese, 1/2 of the zucchini mixture, 1/2 of the bison, and 1/2 of the black beans.
7. Top with another layer of corn tortillas, and then repeat step 6.
8. Top with a final layer of corn tortillas, drizzle with the remaining enchilada sauce, and sprinkle with the remaining cheese.
9. Bake for 30 minutes, or until hot and bubbling. Rest for 10 minutes before portioning and serving.
I topped it with a super simple salad of parsley, cilantro, lime juice, and kosher salt.
Bold without being “in your face”, this winter salad takes advantage of raw shaved Brussels sprouts, which gives crunch and a mild cabbage flavor. Crispy potatoes add another layer of texture, and cheddar cheese lends a pleasant tang. The whole thing is drizzled with a bright honey mustard dressing, bringing all the flavors together.
1 pound fingerling potatoes, halved
1/4 cup plus 1 Tbsp. olive oil, divided
kosher salt and freshly ground black pepper
1 pound Brussels sprouts, trimmed and halved
Juice of 1 lemon
6 oz pecans, roughly chopped
5 oz extra-sharp cheddar cheese, small dice
1 Tbsp whole-grain mustard
1 tsp Dijon mustard
2 tsp honey
2 Tbsp apple cider vinegar
1. Preheat oven to 425 F.
2. Toss potatoes with 1 Tbsp. olive oil, salt, and black pepper. Spread out on a sheet pan and roast for 30 minutes, or until dark golden brown and crisp. Transfer to a large bowl.
3. Thinly slice the brussels sprouts and add to the bowl.
4. Thinly slice the apple and then cut into matchsticks. Toss with lemon juice and add to the bowl.
5. Add pecans and cheese to the bowl.
6. Whisk together the mustards, honey, and vinegar. Slowly whisk in 1/4 cup olive oil until emulsified.
7. Drizzle honey mustard vinaigrette over the salad and toss to combine.
Luckily my cheesy dinner doesn’t stop at broccoli cheddar soup. A twice baked, loaded potato compliments the soup and rounds out the meal.
Roast the potatoes whole in a 375-degree oven until tender, or easily pierced with a sharp knife, which will seem like an eternity. Once cool enough to handle, scoop put the flesh and mash with cheddar cheese, sour cream, chopped chives and crumbled cooked bacon. Season with S & P.
Next, fill the potato skins with the mashed potatoes, top with a bit more cheese and bake just until warmed through and the cheese on top melts.