It's Tuesday. You've got ground bison in the fridge, twenty minutes before someone asks "what's for dinner," and zero interest in anything complicated.
This is the meal.
Our Mexican Adobo Spice Blend does the heavy lifting — smoky, warm, and bold enough to turn a simple skillet of bison and peppers into something everyone fights over. Pile it into bowls, load up the toppings, and let people build their own. Kids grab chips and sour cream. You go heavy on the pickled onions and a squeeze of lime. Everyone's happy. No one needed a recipe.
That's the whole point of Weeknight Wins — not perfection, just flavor worth sitting down for.
What makes it work: Calicutts Mexican Adobo brings smoky depth with a little heat, balanced by the sweetness of sautéed bell peppers and the brightness of fresh lime and cilantro. Bison keeps it lean and clean. The toppings make it fun.
Perfect for: Busy weeknights, family taco night alternatives, meal prep bowls, feeding a crowd without the stress.
Works with: Ground bison, ground beef, ground turkey, chicken thighs, roasted sweet potatoes, or black beans for a vegetarian version.
Pro tip: Finish with a pinch of Calicutts Fire Salt for a smoky heat that pulls everything together.
Cook the rice: Cook/heat rice according to package instructions. I like the frozen rice from Trader Joe’s. Easy and done.
Cook the veggies: Heat a large skillet or cast iron pan over medium-high heat with a drizzle of avocado oil. Add 1 pieces onion, diced and 2 pieces bell peppers, diced and sauté until softened and starting to char at the edges.
Brown the bison: Push the veggies to the sides of the pan and add 2 pounds ground bison to the center. Break it up and cook until browned and no longer pink, stirring occasionally.
Season with Adobo: Sprinkle 2 tablespoons Calicutts Mexican Adobo Spice Blend over the meat and veggies. Stir everything together until evenly coated and the spices are fragrant and toasted. Remove from heat.
Assemble the bowls: Divide the rice among bowls and top with bison and pepper mixture. Top each with corn salsa, cherry tomatoes, fresh cilantro, pickled onions, a dollop of sour cream, a scoop of guacamole, and a generous squeeze of lime. Serve with tortilla chips, and finish with a pinch Calicutts Fire Salt, if you like a little heat.
NOTES
This is a great meal prep base — the bison mixture keeps well in the fridge for 3-4 days. You can also serve it over rice, in lettuce wraps, or stuffed into sweet potatoes. The Calicutts Mexican Adobo does the heavy lifting here, so taste as you go and adjust to your preference.
Mexican Adobo Bowl
Jessica Hughes
Author:
Jessica Hughes
Servings
4 servings
Prep Time
5 minutes
Cook Time
15 minutes
It's Tuesday. You've got ground bison in the fridge, twenty minutes before someone asks "what's for dinner," and zero interest in anything complicated.
This is the meal.
Our Mexican Adobo Spice Blend does the heavy lifting — smoky, warm, and bold enough to turn a simple skillet of bison and peppers into something everyone fights over. Pile it into bowls, load up the toppings, and let people build their own. Kids grab chips and sour cream. You go heavy on the pickled onions and a squeeze of lime. Everyone's happy. No one needed a recipe.
That's the whole point of Weeknight Wins — not perfection, just flavor worth sitting down for.
What makes it work: Calicutts Mexican Adobo brings smoky depth with a little heat, balanced by the sweetness of sautéed bell peppers and the brightness of fresh lime and cilantro. Bison keeps it lean and clean. The toppings make it fun.
Perfect for: Busy weeknights, family taco night alternatives, meal prep bowls, feeding a crowd without the stress.
Works with: Ground bison, ground beef, ground turkey, chicken thighs, roasted sweet potatoes, or black beans for a vegetarian version.
Pro tip: Finish with a pinch of Calicutts Fire Salt for a smoky heat that pulls everything together.
Ingredients
2 lb, Ground bison
2 Bell peppers, sliced
1 Onion, halved and sliced
2 Tbsp Calicutts Mexican Adobo Spice Blend
Rice
Corn Salsa (I used Trader Joe’s)
Cherry tomatoes, halved
Fresh cilantro, chopped
Lime, cut into wedges
Sour cream
Guacamole
Tortilla chips
Pickled onions
Calicutts Fire Salt (optional)
Directions
Cook the rice: Cook/heat rice according to package instructions. I like the frozen rice from Trader Joe’s. Easy and done.
Cook the veggies: Heat a large skillet or cast iron pan over medium-high heat with a drizzle of avocado oil. Add 1 pieces onion, diced and 2 pieces bell peppers, diced and sauté until softened and starting to char at the edges.
Brown the bison: Push the veggies to the sides of the pan and add 2 pounds ground bison to the center. Break it up and cook until browned and no longer pink, stirring occasionally.
Season with Adobo: Sprinkle 2 tablespoons Calicutts Mexican Adobo Spice Blend over the meat and veggies. Stir everything together until evenly coated and the spices are fragrant and toasted. Remove from heat.
Assemble the bowls: Divide the rice among bowls and top with bison and pepper mixture. Top each with corn salsa, cherry tomatoes, fresh cilantro, pickled onions, a dollop of sour cream, a scoop of guacamole, and a generous squeeze of lime. Serve with tortilla chips, and finish with a pinch Calicutts Fire Salt, if you like a little heat.
NOTES
This is a great meal prep base — the bison mixture keeps well in the fridge for 3-4 days. You can also serve it over rice, in lettuce wraps, or stuffed into sweet potatoes. The Calicutts Mexican Adobo does the heavy lifting here, so taste as you go and adjust to your preference.
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