Ranchero Macaroni Bake

Ranchero Macaroni Bake

16

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

45 m servings 432 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Footnotes

  • Tip: Makes 12 side dish servings.

Reviews

16
  1. 21 Ratings

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Most helpful positive review

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!

Most helpful critical review

It was good. Got thrown off by the can size for the mushroom soup, the recipe calls for a large can (26 oz) vs. the 10 oz can that I had in the cupboard, so I halfed the ingredients and it was ...

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...

My Mexican family loved this! I added a pound of ground beef and it was great!

It was good. Got thrown off by the can size for the mushroom soup, the recipe calls for a large can (26 oz) vs. the 10 oz can that I had in the cupboard, so I halfed the ingredients and it was ...

Very Good- I added a pound of hamburger because I knew my boys would be angry with no meat! I added an extra cup of noodles too. AMAZING!

MMM!! We loved this recipe! The only change I made was to use cream of broccoli cheese soup instead of cream of mushroom. Awesome! Thanks!

The cream of mushroom soup was too overpowering for us. I think the ratio vs the salsa needs to be increased. I used Monterey Jack and it didn't melt enough for us. It was kinda chunky and gr...

Edible, but that's about the best I can say.