Mexican Bison Bake with Cilantro-Lime Cream
Description
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.
Ingredients
•
6 ounces dried penne pasta
•
1 pound ground bison
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2 cloves garlic, minced
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1 (15 ounce) can black beans, rinsed and drained
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1 (14 1/2 ounce) can diced tomatoes, undrained
•
3/4 cup salsa
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 cup crushed tortilla chips
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1/2 cup shredded Cheddar cheese
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1 tablespoon sliced green onion
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2/3 cup sour cream
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3 tablespoons sliced green onions
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1 tablespoon chopped fresh cilantro
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1/2 teaspoon finely shredded lime zest
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Cook pasta according to package directions; drain. Cover and keep warm.
3
Meanwhile, cook ground bison and garlic over medium heat in a large skillet until meat is brown. Drain off fat.
4
Stir cooked pasta into cooked, drained ground bison in the skillet. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder.
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.
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.