Ranchero Macaroni Bake

Ranchero Macaroni Bake

16 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  Campbell's Kitchen

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

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (16)

Rate This Recipe


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!



"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.



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.

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Amount Per Serving (8 total)

  • Calories
  • 432 cal
  • 22%
  • Fat
  • 20.5 g
  • 31%
  • Carbs
  • 42.2 g
  • 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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Vegetable Stuffing Bake


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3-Cheese Pasta Bake