Keep Screen On
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!
Keep Screen On
Ingredients
- 1 can (26 ounces) Campbells® Condensed Cream of Mushroom Soup
- 1 cup milk
- 1 cup Pace® Picante Sauce
- 3 cups shredded Cheddar cheese or Monterey Jack cheese (about 12 ounces)
- 12 ounces (3 cups) elbow-shaped pasta, cooked and drained
- 3 ounces tortilla chips, coarsely crushed (about 1 cup)
Instructions
-
Tips
- Recipe Note: Serves 12 as a side dish.
-
Step 1
Stir the soup, milk, picante sauce, cheese and pasta in a 3-quart shallow baking dish.
-
Step 2
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.
-
Step 3
Bake for 5 minutes or until the tortilla chips are golden brown.
