This version of macaroni and cheese for the new generation gets a boost of flavor from picante sauce and tortilla chips.
cost per recipe: $4.15
The price is determined by the national average.
can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cup Pace® Picante Sauce - Medium
cups shredded Cheddar cheese (about 8 ounces)
cups cooked elbow macaroni, cooked and drained
cup crushed tortilla chips
Stir the soup, picante sauce, 1 1/2 cups cheese and macaroni in a 1 1/2-quart casserole.
Bake at 400°F. for 25 minutes or until it's hot and bubbling. Stir the macaroni mixture.
Sprinkle with the chips and remaining cheese. Bake for 5 minutes or until the cheese is melted.
May 25, 2013
My husband and I love this recipe. I added ground beef, onions, Velveeta to give it a little more of a cheesy flavor and substituted bread crumbs for the chips. This way it also makes a little more to stretch it even further. One of our favorites!
January 13, 2011
I used coarsely shredded cheddar and finely shredded Italian blend. My husband and 18 month old loved this. Only reason I didn't give it 5 stars, the tortilla chips got hard, rubbery and just weren't a pleasant addition. Next time I'll use crackers or breadcrumbs.
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