Mexico Bison Bake with Cilantro-Lime Cream

Pre Time 20 Minutes Cook Time 35 Minutes Ready in 55 Minutes

Ingredients

• 6 ounces dried penne pasta
• 1 pound ground bison
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5) ounce can diced tomatoes, undrained
• 3/4 Cup Salsa
• 1 TSP Dried Oregano
• 1 TSP ground cumin
• 1 TSP chili powder
• 1/2 Cup crushed tortilla chips
• 1/2 cup shredded cheddar cheese
• 1 TBSP sliced green onion

Cilantro Cream

• 2/3 cup sour cream
• 3TBSP sliced green onion
• 1 TBSP chopped cilantro
• 1/2 tsp finely shredded lime zest

Directions

• 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 ground bison in the skillet. Stir in the 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 and cheese. Bake uncovered for 5 more minutes or until cheese is melted.
• Sprinkle with 1 TBSP green onion and serve with Cilantro-Lime Cream.

Cilantro- Lime Cream

• Combine all ingredients and cover and chill until ready to serve.