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High Plains Bison

Mexican Bison Bake with Cilantro-Lime Cream

A hearty, piquant dish that mixes Italian pasta, Mexican seasonings, and tender North American bison.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 6


  • 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.

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.