Mexican Macaroni 2

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  • 8 ounces macaroni
  • 1 (14 1/2 ounce) can Mexican-style tomatoes, undrained and chopped
  • 1 can cream of mushroom soup, undiluted
  • 8 ounces dairy sour cream
  • 1 (4 ounce) can diced green chiles
  • 1 cup shredded Monterey jack cheese, divided
  • 1 cup shredded Cheddar cheese, divided


  1. Cook macaroni according to package directions; drain.
  2. Combine macaroni and next 4 ingredients; stir in half of cheeses.
  3. Pour into a lightly greased 2-quart baking dish; top with remaining cheeses.
  4. Bake at 350 degrees F for 30 minutes.

Serves 6.

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