Mexican Bison Bake
I make this one in large batches because it is perfect for meal prep. Adjust the amount if needed! Sometimes I will make a batch just to portion out into the deep freezer. It is such a great backup option as it reheats so well!
Ingredients:
3 boxes of chickpea penne noodles
3 pounds ground bison (or meat of choice)
6 cloves garlic, minced
2 bell peppers, diced
2 (15 ounce) cans low sodium black beans, rinsed and drained
1 (14.5 ounces) can diced tomatoes, drained
2 1/2 cups salsa (I used mango habanero)
3 teaspoons dried oregano
3 teaspoons ground cumin
1/2- 1 1/2 teaspoons chili powder, adjust based on spice tolerance
3 bags crushed Loaded Taco Quest Protein Chips
1-2 cups shredded Cheddar cheese, to sprinkle on top
3 tablespoons sliced green onion, to garnish
Large pasta pan (I used a disposable one that was 19 9/16 in. X 11 ⅝ in. X 3 3/16 in.)
Instructions:
Preheat oven to 350 degrees.
Cook pasta according to package directions; drain. Cover and keep warm.
Cook the ground bison, garlic & bell peppers over medium heat in a large skillet until no longer pink. Drain off fat. (I used the Ninja Foodi on Sauté mode for this, but a large skillet works great.)
Stir cooked pasta into the bison in the skillet or right into the large pasta pan. Stir in beans, tomatoes, salsa, oregano, cumin, and chili powder.
If you haven’t already, transfer the mixture to an ungreased large pasta pan. I used a large disposable one- it was a perfect size and easy to clean up! Bake, uncovered, for 30 minutes or until heated through.
After you take it out, sprinkle it with Quest Protein chips and cheese. Bake, uncovered, for 5 more minutes or until cheese is melted.
Sprinkle with the green onions. Serve warm! Happy meal prep!
