Ranchero Macaroni Bake

By mamacasma

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 (Regular or 98% Fat Free)
• 1 cup milk
• 1 cup Pace® Picante Sauce
• 3 cups shredded Cheddar cheese or Monterey Jack cheese (about 12 ounces)
• 3 cups elbow pasta, cooked and drained (about 6 cups)
• 1 cup coarsely crushed tortilla chips

Preparation

Step 1

1. Stir the soup, milk, picante sauce, cheese and pasta in a 3-quart shallow baking dish.

2. 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.

3. Bake for 5 minutes or until the tortilla chips are golden brown.