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Mexican Bison Bake with Cilantro-Lime Cream

Mexican Bison Bake with Cilantro-Lime Cream

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
The Bison Council

The Bison Council

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



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  • 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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  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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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. 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.




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 though. I made this according to the directions except that I doubled the spices and added Salt and pepper at the end. Next time, I will mix cheese into the mixture as well as on the top. Although it wasn't dry, I would have liked a little bit more moisture. Perhaps I would have sautéd some chopped onion, in a little EVOO and add that into the mixture. But that is just personal preference. All in all, I think this was a nice meal and the bison was very good. It's a little time consuming to make which would make me want to make this more on the weekends or an occasional weeknight when there's time. Although I think that it could be easily prepped in advance. This is worth making. Try the Bison as it had a nice flavor and texture. I liked the dark, cooked meat,it has a nicer color than ground beef has. I served this with a green salad, corn on the cobb, cornbread, and a mixed fruit salad The leftovers would make a nice lunch on the following day. I will make this again.

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