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Ground Bison – Mexican Bake with Cilantro Lime Cream

Yields6 ServingsTotal Time55 mins

 1 lb Ground Bison
 6 oz Penne pasta
 2 Cloves of garlic, minced
 15 oz Black beans, rinsed and drained
 14.50 oz Diced tomatoes, undrained
 ¾ cup Salsa
 1 tsp Dried oregano
 1 tsp Ground cumin
 1 tsp Chili powder
 ½ cup Crushed tortilla chips
 ½ cup Cheddar cheese, shredded
 1 tbsp Sliced green onion
Cilantro-Lime Cream
  cup Sour cream
 3 tbsp Green onion, sliced
 1 tbsp Fresh cilantro, chopped
 ½ tsp Fresh lime zest

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Cover and keep warm.


Meanwhile, cook ground bison and garlic over medium heat in a large skillet until meat is brown. Drain off fat.


Stir cooked pasta into the cooked, drained ground bison in the skillet. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder.


Transfer mixture to an ungreased 2-quart baking dish or casserole. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with tortilla chips (if using) and cheese. Bake, uncovered, for 5 more minutes or until cheese is melted. Sprinkle with the 1 tablespoon green onion and serve with Cilantro-Lime Cream.

Cilantro-Lime Cream

Combine sour cream, the 3 tablespoons green onions, the cilantro, and lime zest in a small bowl. Cover and chill until ready to serve.

Nutrition Facts

Servings 0