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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Pasta, black beans and nacho cheese soup combine in this speedy six-ingredient supper from Melodie Gay of Salt Lake City, Utah. Servings of this zippy casserole, topped with cheddar cheese and crunchy tortilla chips, are priced right at 87 cents each. Ingredients:
1 package (7 ounces) small pasta shells, cooked and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (11 ounces) condensed nacho cheese soup, undiluted |
1/3 cup 2% milk |
1/2 cup crushed tortilla chips |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large bowl, combine macaroni and beans. In a small bowl, combine soup and milk; stir into macaroni mixture.
2. Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with tortilla chips and cheese. Bake 5-10 minutes longer or until pasta is tender and cheese is melted. Yield: 4 servings.
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