• 1 lb. ground bison
• 3 cups beef stock
• 1/2 lb. macaroni pasta
• 1-1/4 cups condensed cheddar cheese soup
• 1/2 cup salsa
• 1/2 cup cilantro (optional), chopped

Heat a heavy nonstick skillet over medium high heat. Sauté meat 3-4 minutes, stirring to break up meat, until browned. Spoon off excess fat. Stir in stock and bring to a boil. Stir in pasta and reduce heat to medium. Cook 8-10 minutes, stirring often, until macaroni is almost tender. Stir in cheese soup and salsa. Cook until heated through. Stir in cilantro before serving.

Per serving: calories 761, fat 25.8g, 31% calories from fat, cholesterol 113mg, protein 45.9g, carbohydrates 84.2g, fiber 3.4g, sugar 4.0g, sodium 1394mg, diet points 17.2.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.3, Fruit: 0.0, Bread: 5.1, Lean meat: 4.5, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Zinfandel.