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

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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