Ranchero Macaroni Bake

Ranchero Macaroni Bake

16
Campbell's Kitchen 0

"Mac 'n' cheese lovers get a boost with Pace® Salsa and a crunchy topping of tortilla chips."

Ingredients 45 m {{adjustedServings}} servings 432 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1168 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Stir the soup, milk, salsa, cheese and pasta in a 3-quart shallow baking dish.
  2. Bake at 400 degrees 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 tortillas chips are golden brown.
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Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!

Footnotes

  • Tip: Makes 12 side dish servings.
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Reviews 16

  1. 21 Ratings

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TLC1971
4/7/2010

I used leftover mac n cheese from Easter dinner. The only change i made was using the Campbells fiesta cheese soup instead of the cream of mushroom and it was delish!

JennJenn84
4/22/2010

"The best macaroni and cheese ever!" is what my kids told me. It's easy, and tasty. I mixed in broccoli for some veggies and it was great. I would try other veggies like corn as well.

MrsCateA
4/30/2010

This is great! I made some modifications. I used cream of chicken (don't like cream of mushroom), 4 cups of cheese, a whole 16 oz jar of Ortega Salsa, box of small shells, and 8 oz cream cheese. I wouldn't put the chips on top again though, we didn't like it. It was very cheesey and creamy! This is going to be added to my favorite recipe collect.