Wednesday, March 20, 2013

Ranchero Macaroni Bake

'Ranchero Macaroni Bake'


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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  1. I just love your site! I think you are doing an awesome job!

  2. I love this stuff, I have been making it for years, if you ever want to change it up some use a chunky salsa and add a pound of ground beef :) My husband will actually eat it that way! Did a run through on your sie1 Love it, will recommend to my friends!


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife