Friday, 22 February 2013

Ranchero Macaroni

Ranchero Macaroni

Wow, it's been awhile! This recipe is an oldie but a goodie!  Haven't made it in awhile and decided to throw it in the oven tonight. Super easy and super yummy!

DISCLAIMER: NOT low fat. NOT low sodium. DEFINITELY yummy! :)


- 1 can condensed Cream of Chicken soup
- 1 cup milk
- 6 cups hot cooked elbow macaroni (approx 3 cups dry)
- 3 cups shredded Cheddar OR Monteray Jack cheese (I use waaaay more!)
- 1 cup salsa (again, I use way more! Like 1/2 the big jar!)
- 1 cup crushed tortilla chips


- in large bowl, combine soup & milk
- stir in cooked macaroni, cheese & salsa (to save dishes I sometimes do all this in the casserole dish)
- spoon mixture into 3 quart baking dish
- bake at 400F for 20 minutes
- remove from oven and stir
- sprinkle chips over macaroni mixture
- bake 5 more minutes or until hot & bubbling

*Makes approx 8 main dish servings. FAB for freezing or leftovers for lunches.


~ The Lazy Gourmet

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