Mexican Macaroni Recipe
Mexican Macaroni
8 ozs macaroni
1 (14 1/2 oz) can Mexican-style tomatoes, undrained & chopped
1 can cream of mushroom soup, undiluted
8 ozs dairy sour cream
1 (4 oz) 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 & next 4 ingredients; stir in half of cheeses
Pour into a lightly greased 2-quart baking dish; top with remaining cheeses
Bake at 350 deg F for 30 mins
Serves 6
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