Cooking Directions

• 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.

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)