Mexican Bison Bake With Cilantro Lime Cream Recipes

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MEXICAN BISON BAKE WITH CILANTRO-LIME CREAM

Browned ground bison with tomatoes and penne pasta gets a Mexican-inspired twist with cumin, oregano, and black beans in this easy weeknight casserole.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 55m

Yield 6

Number Of Ingredients 16



Mexican Bison Bake with Cilantro-Lime Cream image

Steps:

  • 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.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 41.5 g, Cholesterol 59.8 mg, Fat 11.2 g, Fiber 7.8 g, Protein 26.4 g, SaturatedFat 6 g, Sodium 687.4 mg, Sugar 3.3 g

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
¾ cup salsa
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
½ cup crushed tortilla chips
½ cup shredded Cheddar cheese
1 tablespoon sliced green onion
⅔ cup sour cream
3 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro
½ teaspoon finely shredded lime zest

MEXICAN BISON BAKE WITH CILANTRO-LIME CREAM

Browned ground bison with tomatoes and penne pasta gets a Mexican-inspired twist with cumin, oregano, and black beans in this easy weeknight casserole.

Provided by The Bison Council

Categories     The Bison Council

Time 55m

Yield 6

Number Of Ingredients 16



Mexican Bison Bake with Cilantro-Lime Cream image

Steps:

  • 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.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 41.5 g, Cholesterol 59.8 mg, Fat 11.2 g, Fiber 7.8 g, Protein 26.4 g, SaturatedFat 6 g, Sodium 687.4 mg, Sugar 3.3 g

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
¾ cup salsa
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
½ cup crushed tortilla chips
½ cup shredded Cheddar cheese
1 tablespoon sliced green onion
⅔ cup sour cream
3 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro
½ teaspoon finely shredded lime zest

MEXICAN BISON BAKE WITH CILANTRO-LIME CREAM

Browned ground bison with tomatoes and penne pasta gets a Mexican-inspired twist with cumin, oregano, and black beans in this easy weeknight casserole.

Provided by The Bison Council

Categories     The Bison Council

Time 55m

Yield 6

Number Of Ingredients 16



Mexican Bison Bake with Cilantro-Lime Cream image

Steps:

  • 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.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 41.5 g, Cholesterol 59.8 mg, Fat 11.2 g, Fiber 7.8 g, Protein 26.4 g, SaturatedFat 6 g, Sodium 687.4 mg, Sugar 3.3 g

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
¾ cup salsa
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
½ cup crushed tortilla chips
½ cup shredded Cheddar cheese
1 tablespoon sliced green onion
⅔ cup sour cream
3 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro
½ teaspoon finely shredded lime zest

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