Ranchero Macaroni Bake

Campbell's Ranchero Macaroni Bake Recipe

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!

At a glance

Prep

20 min.

Total

45 min.

Serves

8

Servings: about 1 1/2 cups each

Bake: 25 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 can (26 ounces) Campbells® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free 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 elbow-shaped pasta (about 3/4 of a 1-pound package), cooked and drained (about 6 cups)
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.

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Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup Pace® Picante Sauce

calories

420 420

totalfat

18g 18g

saturatedfat

9g 9g

cholesterol

45mg 45mg

sodium

590mg 590mg

totalcarbohydrate

44g 44g

dietaryfiber

3g 3g

protein

17g 17g

vitamina

10%DV 10%DV

vitaminc

0%DV 0%DV

calcium

35%DV 35%DV

iron

10%DV 10%DV

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

  • Recipe Note: Serves 12 as a side dish.
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