'Ranchero Macaroni Bake'
Source: Campbell's Kitchen
1 can Cream of Mushroom Soup
1 cup milk
1 cup Picante Sauce
3 cups shredded Cheddar cheese or Monterey Jack cheese (12 oz)
3 cups elbow pasta, cooked and drained
1 cup coarsely crushed tortilla chips
1. Heat oven to 400. Stir the soup, milk, picante sauce, cheese and cooked pasta in a 3-quart shallow baking dish.
2. Bake for 20 minutes or until the pasta mixture is hot and bubbling; stir.
3. Sprinkle with the tortilla chips and bake an additional 5 minutes.
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