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

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    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) Campbell’s® Condensed Cream of Mushroom Soup or 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 Note: Serves 12 as a side dish.
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RID#24456

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