Mexican Bison Bake With Cilantro-lime Cream

Ingredients

• Servings: 6
• 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 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 cup crushed tortilla chips (optional)
• 1/2 cup shredded cheddar cheese
• 1 tablespoon sliced green onion
• cilantro-lime cream:
• 2/3 cup sour cream
• 3 tablespoons sliced green onions
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon finely shredded lime zest

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.