Mini Ravioli Taco Bake

An easy casserole recipe of mini beef ravioli and diced tomatoes, completed with cheese, crunchy corn chips and shredded lettuce for the taco experience.

Prep: 10 min | Total: 50 min | Yield: 6 servings, 1 cup each

Ingredients

• Pam® Original No-Stick Cooking Spray
• 2 (15 ounce) cans Chef Boyardee® Mini Ravioli® Beef Ravioli*
• 1 (14.5 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-ounce package)
• 1 cup shredded Cheddar cheese
• 1 cup original corn chips
• 3/4 cup shredded lettuce

Instructions

1. Heat oven to 400 degrees F. Spray an 8 inch square baking dish with cooking spray; set aside.
2. Combine ravioli, drained tomatoes, onion and taco seasoning mix in a large bowl; place mixture in baking dish.
3. Cover with foil; bake for 35 to 40 minutes or until mixture is hot and bubbly.
4. Remove foil; sprinkle with cheese.
5. Bake uncovered 5 minutes or until cheese melts.
6. Place corn chips around outer edge of dish and lettuce in center just before serving.

Notes

* 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.

Nutrition

Per serving: 274 Calories 13g Total Fat 10g Protein

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.