Mexican Bison Bake with Cilantro-Lime Cream

Mexican Bison Bake with Cilantro-Lime Cream

The Bison Council 0

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

Ingredients 55 m {{adjustedServings}} servings 375 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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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  • 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.
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  • Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.
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Reviews 8

  1. 9 Ratings


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. The cream sauce was excellent! I made mine using rice. You can use any pasta or rice with this that you happen to have on hand. I would make this recipe again, changing up the spices again. Thanks!


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 pretty fantastic. I made the casserole more mild to share with the kids, but I think it would be even better kicked up to full spice. A very easy, very satisfying meal.

Holiday Baker

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 definitely buy ground bison again. It cooks up quickly and has very little grease compared to other similar ground meats I have tried cooking. As far as the recipe, I followed it as is except I used low-sodium canned products, reduced fat dairy, and whole grain pasta I had leftover from another dish. I found the recipe requires 3 cups cooked (2 oz of dry pasta, equals 1 cup cooked). On the bake time I also had to reduce it by almost 10 minutes, so it did not dry out. Lastly, I blended the sauce after trying it. It looked and tasted too much like just sour cream with some green onions and cilantro mixed in. I added the sauce ingredients to the blender along with juice from half the lime I had grated and a pinch of garlic salt. It turned out very well that way. ty