Mexican Beef Bake With Cilantro Lime Cream Recipes

MEXICAN BISON BAKE WITH CILANTRO-LIME CREAM

Mexican Bison Bake with Cilantro-Lime Cream image

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

Provided by The Bison Council

Categories Trusted Brands: Recipes and Tips The Bison Council

Time 55m

Yield 6

Number Of Ingredients 16

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
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

Steps:

Preheat oven to 350 degrees F. 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 the 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 (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.
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.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 41.5 g, Cholesterol 59.8 mg, Fat 11.2 g, Fiber 7.8 g, Protein 26.4 g, SaturatedFat 6 g, Sodium 687.4 mg, Sugar 3.3 g

MEXICAN BEEF BAKE WITH CILANTRO-LIME CREAM

Mexican Beef Bake With Cilantro-Lime Cream image

Recipe found on diabetic Living's website. I use Certified Angus Beef brand ground beef in this recipe for excellent results.

Provided by Cook4_6

Categories Macaroni And Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 ounces rotini pasta (dried multigrain or regular 1 1/3 cups)
12 ounces extra lean ground beef
2 garlic cloves, minced
black beans or pinto beans, rinsed and drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
3/4 cup picante sauce or 3/4 cup salsa
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 cup colby-monterey jack cheese (reduced-fat shredded, 2 ounces)
1/3 cup light sour cream
3 tablespoons green onions, sliced
2 teaspoons fresh cilantro, coarsely chopped
1/2 teaspoon lime peel, finely shredded

Steps:

Preheat oven to 350 degrees F. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.
Meanwhile, in a large skillet, cook meat and garlic until meat is brown, stirring to break up meat as it cooks. Drain off fat.
Stir the cooked meat into pasta in saucepan. Stir in beans, undrained tomatoes, picante sauce, oregano, cumin, and chili powder. Transfer mixture to a 1-1/2- to 2-quart casserole or baking dish.
Bake, covered, about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, about 3 minutes more or until cheese is melted.
In a small bowl, stir together sour cream, 2 tablespoons of the green onions, the cilantro, and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.

Nutrition Facts : Calories 225.5, Fat 7.6, SaturatedFat 4, Cholesterol 48, Sodium 303.9, Carbohydrate 20.8, Fiber 2.1, Sugar 3.3, Protein 18.6

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