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Mexican Bison Bake with Cilantro-Lime Cream
September 07, 2013

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