Ranchero Macaroni Bake

By amberwherley

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) Campbell's® Condensed Cream of Mushroom Soup
• 1 cup milk
• 1 cup Pace® Picante Sauce
• 3 cups shredded Cheddar cheese
• Monterey Jack cheese
• 3 cups elbow pasta
• 1 cup coarsely crushed tortilla chips

Preparation

Step 1

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.

Easy, delicious. Could maybe use more spice but will definitely make again.