1 pkg. (16 oz.) Gluten Free Elbow Macaroni
2 c. chunky salsa picante
1 c. H-E-B Sour Cream, regular, low fat or fat free
1 pkg. (8 oz.) H-E-B Shredded Cheddar Cheese (2 c.)
8 crushed H-E-B Baked Tostadas
1/2 c. H-E-B Sabor Tradicional Pickled Jalapeño Slices, drained (optional)
Heat oven to 400°F. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.
Cook macaroni according to package instructions. Drain pasta and return to cooking pot. Add salsa, sour cream and cheese to pasta and stir to combine. Pour mixture into prepared baking dish. Bake for 25 minutes uncovered. Remove from oven and top with crushed chips and jalapeño slices.
No Nutritional Information Available