Mexicali Macaroni and Crab Casserole

Take macaroni and cheese in a whole new direction with the addition of crabmeat to this rich variation of the American classic. Round out your meal with tall glasses of Nestea with a twist of lime and Nestlé Toll House Brownie.

1 (40-ounce) package STOUFFER'S® Macaroni and Cheese, defrosted according to package directions
3/4 cup ORTEGA Salsa - Thick & Chunky (Medium)
1 (7-ounce) can ORTEGA® Diced Green Chiles
8 ounces fresh or imitation crabmeat
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup crushed tortilla chips
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1 tablespoon finely chopped green onion, minced

1. PREHEAT oven to 350° F. Grease 2-quart baking dish.
2. COMBINE macaroni and cheese, salsa, chiles, crabmeat, chili powder and cumin in medium bowl. Transfer to prepared baking dish.
3. BAKE for 25 minutes or until bubbly around edges; top with crushed tortilla chips and Monterey Jack cheese and cheddar cheese.
4. BAKE for 5 to 10 minutes or until tortilla chips are golden brown and the cheese. Sprinkle with green onion.

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