1 pound ground Bison/longhorn

half can of Hatch Green Chile Enchilada sauce

can of no salt added diced tomatoes

half onion

one whole  bell pepper

tablespoon of chopped garlic

black pepper/white pepper

red pepper flakes

sea salt

paprika

cayenne pepper

garlic powder/onion powder

tablespoon of Extra Virgin Olive Oil

and anything else paleo approved that you think would be yummy.

Saute onion, garlic and bell pepper in olive oil  ’til onion is translucent.

Bring to a boil, cover and simmer for 30 minutes

Top with some pico de gallo over a bed of greens and it’s on!