• 1/4 lb. ground bison
• 1 package dry onion soup mix
• 2 cups sour cream
• 1/2 lb. cream cheese, softened
• 3/4 cup Monterey Jack cheese, shredded
• 1 lb. lettuce, shredded
• 3 cups tomatoes, chopped
• 1 lb. tortilla chips

Preheat oven to 350°F. Heat a heavy nonstick pan over medium-high heat. Sauté ground bison 3-5 minutes, stirring frequently to break up meat, until browned. Discard excess liquid. Combine next 3 ingredients in an ovenproof dish. Stir in ground bison and 1/2 cup cheese. Sprinkle with remaining cheese. Bake 30 minutes, or until heated through. Top with lettuce and tomato and serve with tortilla chips.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 407, fat 25.3g, 57% calories from fat, cholesterol 52mg, protein 10.5g, carbohydrates 32.2g, fiber 1.2g, sugar 4.5g, sodium 578mg, diet points 10.5.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.6, Fruit: 0.0, Bread: 0.1, Lean meat: 0.8, Fat: 3.0, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.