Mexican Bison Bake with Cilantro-Lime Cream

Ingredients

• 15 ounce black beans rinsed drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 1 teaspoon chili powder 
• 1 tablespoon cilantro leaves fresh chopped
• 2 cloves garlic minced
• 1 tablespoon green onion sliced
• 3 tablespoons green onions sliced
• 1 pound ground bison 
• 1 teaspoon ground cumin 
• 0.5 teaspoon lime zest shredded finely
• 1 teaspoon oregano dried
• 6 ounces penne pasta dried
• 0.8 cup salsa 
• 0.5 cup cheddar cheese shredded
• 0.7 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Cover and keep warm.
2. Meanwhile, cook ground bison and garlic over medium heat in a large skillet until meat is brown.
3. Drain off fat.
4. Stir cooked pasta into the 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.
6. Bake, uncovered, for 30 minutes or until heated through.
7. Sprinkle with tortilla chips (if using) and cheese.
8. Bake, uncovered, for 5 more minutes or until cheese is melted.
9. Sprinkle with the 1 tablespoon green onion and serve with Cilantro-Lime Cream.
10. Combine sour cream, the 3 tablespoons green onions, the cilantro, and lime zest in a small bowl. Cover and chill until ready to serve.