Ranchero Macaroni Bake 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
Stir the soup, milk, picante sauce, cheese and pasta in a 3-quart shallow baking dish. 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. Bake for 5 minutes or until the tortilla chips are golden brown. ------------------------------------ http://bigcats.care2.com/welcome?w=307786741 **************************************************** -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
