1 can (26 oz.) Cream of Mushroom Soup
1 cup milk
1 cup Chunky Salsa
3 cups shredded Cheddar or Monterey Jack cheese
6 cups hot cooked elbow pasta
1 cup coarsely crushed tortilla chips
Mix soup, milk, salsa, cheese and pasta in 3-qt. shallow baking dish.
Bake at 400°F for 20 minutes or until hot. Stir. Top with chips. Bake 5 minutes more.