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Ranchero Macaroni Bake

At a glance

Prep

20 min.

Total

45 min.

Serves

8

: about 1 1/2 cups each

Bake: 25 min.

Cost per recipe: $8.60

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!

What You'll Need

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)

How to Make It

  • 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.

Serves

  • Recipe Note: Serves 12 as a side dish.

Recipe Nutritional Information

Made With

Campbells® Condensed Cream of Mushroom Soup

calories

471

totalfat

21.9g

saturatedfat

9.4g

cholesterol

48mg

sodium

1150mg

totalcarbohydrate

49.4g

dietaryfiber

3.1g

protein

17.2g

vitamina

15%DV

vitaminc

0%DV

calcium

35%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.