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Mexico Bison Bake with Cilantro-Lime Cream

Mexico Bison Bake with Cilantro-Lime Cream

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


  • 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


  • 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.