Ranchero Macaroni Bake

1 can (26 ounces) Cream of Mushroom Soup
1 cup milk
1 cup Picante Sauce
3 cups shredded Cheddar cheese or Monterey Jack cheese (about 12 ounces)
3 cups elbow pasta, cooked and drained (about 6 cups)
1 cup coarsely crushed tortilla chips
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.
Serves 12 as a side dish

Recipe Nutritional Information
Calories 455
Total fat 21g
Saturated fat 11g
Cholesterol 51mg
Sodium 1151mg
Carbohydrate 46g
Fiber 5g
Protein 19g

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