Bison burger taco flowers made with “Last Stand” seasoned ground Buffalo meat filling, topped with cheddar-jack cheese, topped with a dollop of sour cream, sliced avocado and papitas seeds in crispy wanton wrappers.
Bison walking among wild flowers on the National Bison Range near St. Ignatius Montana, and the annual Crow Fair Pow Wow near Custer’s Battle Field was the inspiration for Bison Taco flowers.
Established in 1905 The National Bison Range Scenic Byway is an 18,500 acre reserve with around 400 free-roaming bison. The Range offers wonderful opportunities for viewing and photographing bison and other large animals such as elk, bighorn sheep, and black bear. It is the largest reserve outside of Yellowstone National Park. I developed “Last Stand” Buffalo Rub to celebrate the annual Crow Fair (celebrating it’s 100th year August 2018) with proceeds above wholesale going to Crow Agency student scholarships. To order “Last Stand” Buffalo Rub visit http://www.sundresschef.com
To make taco flowers:
12 wonton wrappers
1/2 cup green peppers
1/2 cup sweet onions
1 lb ground Bison meat
1 cup tomato sauce
2 Tablespoons “Last Stand” Buffalo Rub
1 cup shredded cheddar and jack cheese
1/2 cup sliced olives
1 cup sour cream (optional)
Avocado slices for garnish (optional)
Papitas (roasted Mexican pumpkin seeds) optional
Oil muffin cups and press in wanton wrappers. Saute onions and green peppers in two tablespoons olive or avocado oil. Remove to a bowl and brown Bison burger. Add tomato sauce and Buffalo rub seasoning. Add onion and peppers to the burger mixture. Fill wanton cups with filling. Bake at 350 degrees for approximately 25 minutes, or until wantons are browned. Top with cheese, olives, a dollop of sour cream and avocado slices.