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Ranchero Macaroni Bake

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

This Kitchen Approved Recipe has an average star rating of 3.6 Rate/Review | Read Reviews (16)

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (26 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1 cup milk
  • 1 cup Pace® Chunky Salsa
  • 3 cups shredded Cheddar cheese or Monterey Jack cheese
  • 3 cups elbow pasta, cooked and drained
  • 1 cup coarsely crushed tortilla chips

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 432 | Total Fat: 20.5g | Cholesterol: 51mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Apr. 7, 2010 by TLC1971   view full review
I used leftover mac n cheese from Easter dinner. The only change i made was using the...
The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Apr. 22, 2010 by JennJenn84   view full review
"The best macaroni and cheese ever!" is what my kids told me. It's easy, and tasty. I mixed in...
The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Apr. 30, 2010 by MrsCateA   view full review
This is great! I made some modifications. I used cream of chicken (don't like cream of...
The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Dec. 30, 2010 by applekk   view full review
My Mexican family loved this! I added a pound of ground beef and it was great!
The reviewer gave this recipe 3 stars. This recipe averages a 3.6 star rating.
Reviewed on Dec. 7, 2010 by simple   view full review
It was good. Got thrown off by the can size for the mushroom soup, the recipe calls for a...
The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Nov. 16, 2010 by Anna   view full review
Very Good- I added a pound of hamburger because I knew my boys would be angry with no meat! I...
The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Sep. 28, 2010 by Page   view full review
MMM!! We loved this recipe! The only change I made was to use cream of broccoli cheese soup...
The reviewer gave this recipe 3 stars. This recipe averages a 3.6 star rating.
Reviewed on Jan. 31, 2011 by Faye H   view full review
The cream of mushroom soup was too overpowering for us. I think the ratio vs the salsa needs...
The reviewer gave this recipe 2 stars. This recipe averages a 3.6 star rating.
Reviewed on Jan. 18, 2011 by Cassi Kiel Supporting Member (Click to learn more about Supporting Membership)  view full review
Edible, but that's about the best I can say.
The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Aug. 11, 2010 by Kalina N.   view full review
Really good. Everyone in my family loved it.

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