Ranchero Macaroni Bake
This tasty twist on classic mac and cheese uses picante sauce and crushed tortilla chips to kick-up the flavor, and make a good thing even better!
Ingredients
1 can (26 ounces) Campbells® Condensed Cream of Mushroom Soup
1 cup milk
1 cup Pace® Picante Sauce
3 cups shredded Cheddar cheese or Monterey Jack cheese (about 12 ounces)
12 ounces (3 cups) elbow-shaped pasta, cooked and drained
3 ounces tortilla chips, coarsely crushed (about 1 cup)
1 cup milk
1 cup Pace® Picante Sauce
3 cups shredded Cheddar cheese or Monterey Jack cheese (about 12 ounces)
12 ounces (3 cups) elbow-shaped pasta, cooked and drained
3 ounces tortilla chips, coarsely crushed (about 1 cup)
Instructions
Stir the soup, milk, picante sauce, cheese and pasta in a 3-quart shallow baking dish.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling. Stir the pasta mixture. Sprinkle with the tortilla chips.
Bake for 5 minutes or until the tortilla chips are golden brown.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling. Stir the pasta mixture. Sprinkle with the tortilla chips.
Bake for 5 minutes or until the tortilla chips are golden brown.
Ranchero Macaroni Bake
This tasty twist on classic mac and cheese uses picante sauce and crushed tortilla chips to kick-up the flavor, and make a good thing even better!
Directions
Print
Stir the soup, milk, picante sauce, cheese and pasta in a 3-quart shallow baking dish.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling. Stir the pasta mixture. Sprinkle with the tortilla chips.
Bake for 5 minutes or until the tortilla chips are golden brown.
Ingredients
1 can (26 ounces) Campbells® Condensed Cream of Mushroom Soup
1 cup milk
1 cup Pace® Picante Sauce
3 cups shredded Cheddar cheese or Monterey Jack cheese (about 12 ounces)
12 ounces (3 cups) elbow-shaped pasta, cooked and drained
3 ounces tortilla chips, coarsely crushed (about 1 cup)
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