Mexican Bison Bake with Cilantro-Lime Cream

Browned ground bison casserole recipe with tomatoes and penne pasta gets a Mexican-inspired twist with cumin, oregano, and black beans in this easy weeknight dish.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 375 Calories

Ingredients

• ⅔ cup sour cream
• ½ cup shredded Cheddar cheese
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon chopped fresh cilantro
• ¾ cup salsa
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3 tablespoons sliced green onions
• 1 pound ground bison
• 1 tablespoon sliced green onion
• 6 ounces dried penne pasta
• ½ cup crushed tortilla chips (Optional)
• ½ teaspoon finely shredded lime zest

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Cook pasta according to package directions; drain. Cover and keep warm.

Step 3

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

Step 4

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

Step 5

Transfer mixture to an ungreased 2-quart baking dish or casserole. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with tortilla chips 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.

Step 6

Cilantro-Lime Cream: Combine sour cream, 3 tablespoons green onions, cilantro, and lime zest in a small bowl. Cover and chill until ready to serve.