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.
1 can (26 ounces) Campbells® Condensed Cream of Mushroom Soup1 cup milk1 cup Pace® Picante Sauce3 cups shredded Cheddar cheese or Monterey Jack cheese (about 12 ounces)12 ounces (3 cups) elbow-shaped pasta, cooked and drained3 ounces tortilla chips, coarsely crushed (about 1 cup)
Crisp celery stalks are loaded with a crea...
An imaginative meal does not have to be co...
Whether you grill or broil these fajitas, ...
Become the talk of the town with this home...