(FOX) - This week's Thursday Night Football game features the Broncos and the Cardinals, so the Taste of TNF shows you how to take bison meat -- from Colorado's iconic buffalo -- and combine with a classic southwest dish that you'd find in Phoenix: Burritos.
Ray Lampe - better known as Dr. BBQ - created these 'Buffalo Burritos' as the perfect combination of the two regions that doubles as great Thursday night tailgating food.
2 tablespoons vegetable oil
1 small yellow onion cut into small dice
1 lb ground bison
2 tomatoes seeded and cut into small dice
2 cans green chiles with the juice
2 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
8 large flour tortillas
2 cups shredded cheese
2 avocados peeled, pitted and sliced
In a large skillet over medium heat, warm the oil. Add the onion and cook, stirring occasionally for about 3 minutes until beginning to soften.
Add the buffalo meat and cook breaking it up as you go for about 5 minutes until mostly cooked. Add the tomatoes, green chiles, chile powder, cumin, salt and pepper. Mix well and cook, continuing to break up the meat and stirring occasionally for 7 to 8 minutes until the liquid is mostly dried up.
Meanwhile in a separate pan, warm the beans over low heat just until they are warmed through.
Lay out one tortilla. Spoon about ¼ cup of the beans a little bit to the bottom of center. This will help you when it's time to roll it up.
Top the beans with about 1/8 of the meat spreading it in a line on top of the beans. Top with 1/8 of the cheese and three thin slices of the avocado.
Now fold the bottom of the tortilla over the meat mixture, then fold the sides over and then roll it up trying to keep it all snug. If you haven't done this before it may take you a couple to get the hang of it -- but you can eat the messy ones too!
Repeat for 8 burritos and serve with sour cream and salsa on the side.
Makes 6 servings