Print Options:

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
1

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

2

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

3

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

4

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
5

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