Chef Boyardee® Mini Ravioli Taco Bake

READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup frozen chopped onion
  • 1 12
    tablespoons 30% less sodium taco seasoning mix (from 1.25 oz pkg)
  • 1
    cup shredded cheddar cheese
  • 1
    cup original corn chips
  • 34
    cup shredded lettuce
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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