Chef Boyardee® Mini Ravioli Taco Bake

An easy casserole recipe made with canned ravioli, diced tomatoes and taco seasoning, completed with cheese, crunchy corn chips and shredded lettuce for the taco experience

• Ready In: 50 mins
• Serves: 6

Ingredients

•  PAM® Original No-Stick Cooking Spray
• 2 (15 ounce) cans  Chef Boyardee® Mini Ravioli® Beef Ravioli
• 1 (15 ounce) can  Hunt's® Diced Tomatoes, drained
• 1⁄2 cup  frozen chopped onion
• 1 1⁄2 tablespoons  30% less sodium  taco seasoning mix (from 1.25 oz pkg)
• 1  cup  shredded cheddar cheese
• 1  cup  original  corn chips
• 3⁄4 cup  shredded lettuce

Directions

1. Preheat oven to 400°F Spray 8x8-inch baking dish with cooking spray; set aside. Combine ravioli, drained tomatoes, onion and taco seasoning mix in large bowl; place mixture in baking dish.
2. Cover with foil; bake 35 to 40 minutes or until mixture is hot and bubbly. Remove foil; sprinkle with cheese. Bake uncovered 5 minutes or until cheese melts. Place corn chips around edge of dish and lettuce in center just before serving.
3. Cook's Tips: One 40-ounce can of mini beef raviolis may be used in place of two 15-ounce cans. Increase taco seasoning mix to 2 tablespoons when using the large can. Continue with recipe as directed.