Description
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
- 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 (Optional)
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 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 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
- 3 tablespoons green onions
- cilantro
- and lime zest in a small bowl. Cover and chill until ready to serve.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 6