In article >,
Scott > wrote:

> I found this on a walmart recipe card:
> Tex-Mex Mac and Cheese
> 1 lb ground beef
> 1 cup chopped onion
> 1 (18.5-oz) can ready-to-serve creamy tomato soup
> 1 (1.25-oz) pkg fajita seasoning mix
> 4 cups cooked shell macaroni
> 2 cups shredded mexican cheese blend
> 1 cup halved cherry tomatoes
> 1 (2.25-oz) can sliced black olives, drained
>
> Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix.
> Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives.
> Spoon into 2-quart baking dish. Top with remaining cheese.
> Bake 30 min.
>
> My question is that I can't find the ready-to-serve creamy tomato soup
> so can I use condensed tomato soup mix with milk instead?

Sure. The reconstituted tomato soup is 21 ounces ‹ ~2-2/3 cups vs.
~2-1/4 cups. Go for it.

> Also why use fajita mix...why not taco mix?

I'm guessing the spice blend is different.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007