Now the last two weeks I’ve shared some recipes that are a bit more involved. But as I see the end of my maternity leave tunnel later this month, I am switching gears to super simple meals that I can whip out once I am juggling work and childcare at the same time. I have been scheming and dreaming about how I can keep up my love of restaurant-worthy meals during the week while also being realistic about timing and energy levels. So be prepared for slimmed down recipes, easy swaps, and perhaps even new renditions on my classic favorites. Not to mention a long list of crockpot recipes I have already added to our routine (perhaps I do an entire crockpot month next month?). 

This is not a crockpot recipe, but this is my favorite way to make tacos. Baked crispy! 

The old version of SCE had a version of this but I recently updated with my absolute favorite ground meat to cook with – bison. It is super lean and packed with flavor. I frequently cook up a few pounds of it just to have on hand in the refrigerator for lunches. You can throw it on salad, a rice bowl, eat by itself, you name it. My pro tip when making this recipe is to double the bison/taco filling and save the leftovers for use the rest of the week. 

Additionally, you don’t have to make your own taco seasoning, you can buy a pre-made pack at the grocery store or indulge in a pre-mixed spice jar (I will direct you to Harmony Blends or Dalkin Co for those!). But if you are like me and always have a stacked spice drawer on hand, this is the quick blend I make on my own!

Another hack is to add a diced bell pepper or zucchini into the taco meat. Why not load it up with veggies? 

Okay back to this gem of a recipe. The key is to use corn tortillas that are easily pliable and crisp in the oven. All you have to do is lightly coat with oil, fill with goodies, fold over, and place a baking rack on top to keep the lids shut while it backs. So simple! 

What fillings should I branch for next? Let me know!

INGREDIENTS

1-2 lbs. ground bison

1 can black beans

1 cup shredded cheddar cheese

1 white onion

corn tortillas

olive oil

Additional toppings: 1 jalapeno, ¼ cup cilantro

Homemade Taco Seasoning

1 tbsp. salt

1 tbsp. paprika

1 tbsp. chili powder

1 tbsp. onion powder

1 tbsp. garlic powder

Serving Size: 4-6

INSTRUCTIONS

• Preheat the oven to 425F. 
• Chop onion and jalapeno, set aside. 
• Combine taco seasonings, set aside. 
• Heat a spoonful of oil over medium heat in a large pan or skillet. Add chopped onions and cook for 3-4 minutes until translucent. 
• Add the bison, grounding with a fork or meat masher until fully cooked through. (Approx 4-5 minutes.)
• Once the bison is browned, mix in taco seasoning. Add ¼ cup of water to the pan so the seasoning spreads. Cook for another 5 minutes, letting the seasoning bake in and the bison to crisp slightly. 
• Drain black beans and gently stir into bison mix. Remove from heat and set aside. 
• Meanwhile, microwave corn tortillas for 30 seconds each, then spray with avocado oil or lightly coat with oil on your hands. Place pliable tortillas on a parchment paper lined baking sheets. 
• On one side of the tortilla, layer a dash of shredded cheese, a spoonful of the bison mixture, then a bit more cheese. Fold the other half of the tortilla over. Continue until all tortillas are filled. 
• Cover the folded tacos with a baking cooling rack. 
• Bake for 8 minutes. Flip the tacos and bake for another 3-4 minutes (no need for the cooling rack the second time.)
• Let cool for a few minutes and top with chopped jalapeno and cilantro. Enjoy!