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

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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What You'll Need

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

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

Campbell's 98% Fat Free Cream of Chicken Soup Campbell's Cream of Chicken Soup

calories

425 455

totalfat

18g 21g

saturatedfat

10g 11g

cholesterol

50mg 51mg

sodium

861mg 1151mg

totalcarbohydrate

46g 46g

dietaryfiber

4g 5g

protein

19g 19g

vitamina

12%DV 12%DV

vitaminc

0%DV 0%DV

calcium

37%DV 36%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.

Easy Substitutions

  • Recipe Note: Serves 12 as a side dish.
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RID#24456

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