Bison Taco Salad

Weight Watchers Favorite Recipes


Serves 4

  • 15 oz. Ground Bison
  • 3/4 Cup Water
  • 1 envelope (1 ¼ oz.) Taco Seasoning Mix
  • 1 ¾ cup shredded Lettuce
  • 1/2 Cup each shredded Carrot, diced Celery, and diced Green Bell Pepper
  • 1/4 cup chopped Onion
  • 1 oz. each Cheddar and Monterey Jack Cheese, shredded
  • 2 medium Tomatoes, diced
  • 4 Corn Tortillas (6 inch diameter) heated and cut into 6 wedges each


  1. Spray 10 inch non-stick skillet with non-stick cooking spray and heat over medium heat; add bison and using back of a wooden spoon to crumble meat, cook, stirring occasionally, until bison is browned and cooked through, about 5-8 minutes. 
  2. Add water and taco seasoning mix and stir to combine thoroughly; bring liquid to a boil. 
  3. Reduce heat to low and let simmer for about 15-20 minutes, stirring occasionally. 
  4. While meat mixture is simmering, in medium mixing bowl combine lettuce, carrots, celery, bell pepper and onion. 
  5. Line serving platter with lettuce mixture; top with bison mixture and sprinkle with cheese. 
  6. Arrange diced tomatoes around outer edge of platter and serve salad with tortilla wedges. 
  7. Each serving provides: 3½ Protein Exchanges; 1 Bread Exchange; 2¾ Vegetable Exchanges. Per serving: 330 calories; 26 grams protein; 16 grams fat; 22 grams carbohydrate; 211 mg. calcium; 774 mg. Sodium; 85 mg. cholesterol.

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