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Blackened Black Bear Nachos Recipe

Homemade tortillas chips are topped with seasoned ground black bear, jalapeños, red onion, smoked cheese, and pico de gallo.

Blackened Black Bear Nachos Recipe

The base protein in this nacho dish is ground black bear meat from a bear Field 2 Grill co-host Bobby Bo harvested in Alaska. (Field 2 Grill photo)

Print Recipe

Making this bear nacho recipe is fairly simple. It actually takes longer to gather your ingredients than it does to cook the meat. Black bear meat is a nutritious source of protein and can be substituted with ground brown bear meat if that is what you have on hand.

Serves: 6-8
Prep time: 15 minutes
Cook time: To temp (160 degrees) or until almost crispy brown (roughly 10 minutes on medium-high).


  • 2 pounds ground bear meat
  • Tri-colored tortillas
  • Cajun seasoning
  • 8 ounces shredded smoked cheese
  • 3 jalapeños
  • 1 red onion
  • 1 white onion
  • 5 tomatoes
  • 2 avocados
  • ½ bushel cilantro
  • 1 banana pepper
  • Tri-colored tortillas
  • 3 lemons or limes
  • 1 teaspoon kosher salt


  1. Gather all of your ingredients and pull your bear meat from the fridge. I prefer to grind as I go, however, we were on location when we processed this bear, so we ground everything at once in order to freeze it before the return trip home.
  2. To make your own tortilla chips, cut tortillas into triangles and bake them in the oven at 350 degrees for about 9 minutes. If you are using a pizza oven, preheat the oven to 400 degrees and bake for 5 minutes. Once the homemade tortilla chips are done, sprinkle them with kosher salt and set aside.

    Cut tortillas into triangles and bake for 5-9 minutes. (Field 2 Grill photo)
  3. On a hot skillet over medium-high heat, brown the ground bear meat with the Cajun seasonings until almost crispy. Remove browned meat from skillet and set aside.

    If you don’t have ground black bear meat, you can substitute brown bear. (Field 2 Grill photo)
  4. In the same skillet, add the tortilla chips and top them with the browned meat. Add diced jalapeño, diced red onion, and shredded cheese. Slide the skillet into a 350-degree oven for about 7-10 minutes, then set to broil for about 4 minutes, or until everything on top starts to get toasty. If you are using a pizza oven, this entire process will only take about 6 minutes.

    Black bear nachos going into a pizza oven. (Field 2 Grill photo)
  5. While the skillet is in the oven, chop the remaining veggies and herbs: white onion, tomatoes, avocados, cilantro, and banana pepper. (Note: If using a pizza oven, do this step before putting the skillet in the pizza oven.) In a bowl, mix the chopped ingredients well to make pico de gallo. Add salt to taste. Juice 2 of your lemons/limes and add to the pico de gallo mix.

    Don’t worry about keeping the chopped veggies separate because they will all be mixed together anyway. Essentially, you are making pico de gallo. (Field 2 Grill photo)
  6. Remove the skillet from the oven and top with the pico de gallo.
  7. Serve the blackened bear nachos straight from the skillet and eat until your heart's content!

For more info on Field 2 Grill, visit:

This particular bear was harvested in Alaska where locals can harvest multiple black and brown bears throughout the season. This blackie is courtesy of F2G’s co-host, and full-time army soldier Bobby Bo. (Field 2 Grill photo)

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