This tasty twist on classic mac and cheese uses picante sauce and crushed tortilla chips to kick-up the flavor, and make a good thing even better!
cost per recipe: $9.56
The price is determined by the national average.
can (26 ounces) Campbells® Condensed Cream of Mushroom Soup
cup Pace® Picante Sauce
cups shredded Cheddar cheese or Monterey Jack cheese (about 12 ounces)
ounces (3 cups) elbow-shaped pasta, cooked and drained
ounces tortilla chips, coarsely crushed (about 1 cup)
Stir the soup, milk, picante sauce, cheese and pasta in a 3-quart shallow baking dish.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling. Stir the pasta mixture. Sprinkle with the tortilla chips.
Bake for 5 minutes or until the tortilla chips are golden brown.
Pace® Picante Sauce
(26 ounces) Campbells® Condensed Cream of Mushroom Soup
July 25, 2015
My family loved this recipe, but I did make a few minor changes. I used the fiesta nacho cheese soup instead of the cream of mushroom, and added some taco seasoned ground beef. I also added a bit more milk since we like our mac n'cheese creamier. I will definately be making this recipe again!
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