Chef Boyardee® Mini Ravioli Taco Bake |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
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 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.
|
|