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