Recipe: Baked Bison Chimichangas

Bison chimichanga on a plate with sides of sour cream, lettuce, and tomatoes

Locally grown bison/buffalo is growing in popularity for its sweet, rich flavor and low fat. Bison are notable in our country’s history. As the USDA summarizes, “Bison were the center of life for the Plains tribes of Native Americans who found in them nearly all the food, clothing, and shelter they needed.

Hunted for their furs in the 1600's and later for their tongues, bones, and meat, it was estimated by 1893 that there were only slightly more than 300 bison left, from numbers estimated at one time to be over 60 million.” Today there are approximately 200,000 bison in the United States. Learn more about the bison’s history and nutrition from the USDA here.


Bison Chimichangas are an easy way to start cooking with locally raised bison/buffalo. These Mexican favorites are baked instead of fried; same great taste and a lot less mess!

Find a Minnesota Grown Bison/Buffalo farm near you. The Minnesota Buffalo Association has over 20 recipes to try.

Photo and Recipe Credit: Minnesota Buffalo Association

Bison Chimichanga recipe. Ingredients are: 1 pound ground bison 3/4 cup chopped onion 3/4 cup diced green bell pepper 1-1.25oz package taco seasoning mix 2/3 cup water 1-11oz can whole kernel corn, drained 1-8oz bottle taco sauce 1-16oz can refried beans 10-8 inch flour tortillas 1-8oz package shredded Monterey Jack cheese with peppers Your choice of cooking oil or spray Toppings: shredded lettuce, diced tomatoes, sour cream. Directions are:Directions: Preheat oven to 425 degrees F. Combine first 3 ingredients in a large skillet over medium-high heat; cook, stirring until bison meat crumbles and is no longer pink. Stir in taco seasoning mix and water; cook 5 minutes over medium heat. Add corn and taco sauce; cook 1 to 2 minutes or until heated. Remove from heat and set aside. Spread a thin layer of beans evenly onto each of the tortillas. Spoon 1/2 cup bison mixture down center of each tortillas, and top with shredded cheese. Fold sides in and roll up, burrito-style; place seam side down on a lightly greased rimmed baking sheet. Spray tortillas with cooking spray. Bake, uncovered, 22 minutes or until golden. Serve with desired toppings. Yields approximately 4 servings.