Mexican Bison Bake with Cilantro-Lime Cream

Mexican Bison Bake with Cilantro-Lime Cream

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"Browned ground bison with tomatoes and penne pasta gets a Mexican-inspired twist with cumin, oregano, and black beans in this easy weeknight casserole."
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55 m servings 375 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 687 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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. Drain off fat.
  3. Stir cooked pasta into the cooked, drained ground bison in the skillet. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder.
  4. 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.
  5. 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.


  • Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.


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I made half a recipe of this which served us not only dinner but several lunches for me as well. While it was tasty, it was mostly the result of my having added more spices to the pasta part. ...

This recipe is very good. I jazzed up the cream sauce (which I made with parsley instead of cilantro for personal preference) with a bit of lime juice and some cumin, but I think everything was ...

This recipe was really different, compared to any casserole I have made. It was almost like pasta and tacos mixed together. My favorite part of the recipe was actually the bison. I will definite...

Great tasty and easy recipe! I used spaghetti squash instead of penne pasta and greek yogurt instead of sour cream to make it healthier. The spaghetti squash added some time to the recipe, but i...

I used extra lean ground beef and it came out great!

It needs smaller pasta. Macaroni. Quinoa?

This was my first time eating Bison. I served this to my guests tonight and everyone liked it. We all agreed that the dish was better with regular sour cream instead of the Cilantro-Lime Cream ...

this was really good, really simple and delicious. I put the cream off to the side just in case I didn't like it. It was surprisingly really good. Only thing I might have changed was the amount ...

Works well with veggie crumbles!

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