Mini Ravioli Taco Bake

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.


  • 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


  1. Heat oven to 400 degrees F. Spray 8 x 8-inch baking dish with cooking spray; set aside.
  2. Combine ravioli, drained tomatoes, onion and taco seasoning mix in 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.

Prep Time: 10 min | Total Time: 50 min | 6 Servings, 1 cup each

Cook's Tip: 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 Information: 274 Calories 13g Total Fat 10g Protein

Recipe and photo used with permission from: ConAgra Foods

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