Spicy Venison Pasta & Cheese
1 pound ground venison
1 can (10 1/2 ounces) Condensed Beef Broth
1 1/3 cups water
2 cups uncooked medium shell-shaped pasta
1 can (10 1/2 ounces) Condensed Cheddar Cheese Soup
1 cup Picante Sauce
1. Cook the venison in a 10 or 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Stir the broth and water in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
3. Stir in the soup and picante sauce and cook until the mixture is hot and bubbling.