2 tbsp. olive oil                         1 lb. (500 g) ground bison
1 cup green and red peppers, chopped
1 tbsp. minced garlic                 2 cups chopped onion
½ tsp. cayenne pepper             1 ½ tbsp. chili powder
1 ½ tbsp. ground cumin            1 tsp. dried basil leaves
1 – 14 oz. can kidney beans, or corn
½ cup Parmesan cheese           1 ½ cups r       AW RICE
2 – 3 cups grated Monterey Jack cheese, or cheddar cheese

Sauté onions in olive oil. Add pepper. Set aside. In a separate sauté pan, brown the bison; add herbs and spices. Add browned onions and peppers and kidney beans or corn. In a small bowl, combine ½ cup Parmesan cheese with 2-3 cups grated Monterey Jack cheese or cheddar cheese. Mix together and set aside. Cook 1 ½ cups raw rice, according to package instructions.

1 cup Wild Garlic Salsa & Pizza Sauce
5 – 10 flour tortillas, any flavour

Spray a 10” springform pan. Lay one tortilla on the bottom of the pan. Alternate layers of meat, rice, cheese and tortilla wrap until there are four layers ending with a tortilla wrap on top. Cover with foil and bake in 350F oven for 50-90 minutes. Remove from oven, remove foil and let stand for 10 minutes. Slice like a pie and serve with extra Wild Garlic Salsa, sour cream and a green salad. Freezes well.
~ This was the other recipe that Connie whipped up on CTV’s “Good Morning Canada”. Compliments of www.RockingCRanch.com