Mexican Bison Bake with Cilantro-Lime Cream
A hearty, piquant dish that mixes Italian pasta, Mexican seasonings, and tender North American bison.
- 1 lb grond bison
- 6 oz dried penne pasta
- 2 cloves garlic, minced
- 15 oz 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, if desired
- 1/2 cup shredded cheddar cheese
- 1 tbsp sliced green onions
- 2/3 cup sour cream
- 3 tbsp sliced green onions
- 1 tbsp chopped fresh cilantro
- 1/2 tsp finely shredded lime zest
Mexican Bison Bake
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, drained ground bison in the skillet. Stir in 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 (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.
Combine sour cream, the 3 tablespoons green onions, the cilantro, and lime zest in a small bowl. Cover and chill until ready to serve.