Crockpot Bison Tacos Recipe

I’m all about making things as easy as possible when it comes to dinner. By the end of the day, the last thing I usually want to do is make a complicated recipe that says it will only take 30 minutes but in reality, takes 60+ minutes. Ain’t no mama got time for that.

I hope the inventor of the crockpot is a ridiculously wealthy person because they so deserve to be. The time and struggle they have saved people around the world is Nobel Peace Prize-worthy in my book. I love my crockpot, and every time I use it I say a little prayer of thanksgiving for it. There’s just something magical about throwing a few ingredients into the bottom, putting the cover on and walking away, and then coming back 4-6 hours later to a perfectly cooked, delicious meal. Basically effortless.

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This crockpot recipe is no different. All you have to do is open a package of ground bison and a jar of your favorite tomatillo (or salsa verde) salsa, and dump both ingredients in. That's. It. Depending on the toppings you choose for the tacos, you may have a little bit of chopping to do, but that’s probably only a total of 3-5 minutes.

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You can also mix a packet of dry ranch into the salsa first; there’s even an organic version that we’ve tried. I typically don’t add the ranch packet though, because of the dairy and it tastes just as yummy without it. With this meal, simplicity is king.

After the bison is cooked and it’s almost dinner time, start preparing your toppings. The sky is the limit with taco toppings, use whatever you love. We typically have lettuce, green bell peppers, shredded cheese, jalapeños, and olives for my olive eaters; I personally can’t stand them.

Pick whatever taco vessel you prefer; soft or hard, flour or corn tortillas. Our favorite natural tortillas are Tortillaland uncooked tortillas that you cook on the stove for about 40 seconds. If you want a healthier and gluten-free/grain-free/low carb alternative you can have taco bowls where you build your taco on top of a bed of lettuce/salad. That’s how Aaron and I have been eating them lately, but our kids, of course, prefer the tortilla version.

That’s my favorite thing about this recipe, aside from the ease of it; it’s totally customizable to your preferences. So run to the store, grab some bison and salsa, and let your crockpot cook dinner tonight.

Crockpot Bison Tacos

Ingredients

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Filling

  • Ground bison (or ground turkey or beef)

  • 1 jar tomatillo/salsa verde salsa

Toppings

  • Lettuce

  • Bell peppers

  • Shredded cheese

  • Jalapeños

  • Olives

Vessel

  • Tortillas of choice

  • Lettuce

Method

1. Place the ground bison in the bottom of your crockpot, and cover it with the entire jar of salsa. Cook on low for 5-6 hours, or on high for 3-4. If your meat is frozen, add an extra hour or two to the cooking time. I always like to check the temperature of the meat with a digital meat thermometer, so there’s no guessing when it’s fully cooked.

2. Prepare your toppings, assemble your tacos or taco bowls, and dig in! YUM!

I hope you enjoy these yummy and oh-so-easy bison tacos! Make sure to tag us on Instagram @thefloralwreathblog if you make these, or any of our other recipes.

Be Blessed!

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