Mini Ravioli Taco Bake
Minutes Prep Time: 10
Minutes Total Time: 50
Servings: 6
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 50
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cans (15 oz each) Chef Boyardee® Mini Ravioli® Beef Ravioli
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1/2 cup 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 170 mg | 17% |
Carbohydrate | 28 g | 9% |
Cholesterol | 24 mg | 8% |
Total Fat | 13 g | 21% |
Iron | 1% | |
Calories | 274 kcal | 14% |
Sodium | 795 mg | 33% |
Protein | 9 g | 19% |
Saturated Fat | 6 g | 28% |
Sugars | 6 g | 1% |
Vitamin C | 6 mg | 11% |
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 outer edge of dish and lettuce in center just before serving.
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.
Mini Ravioli Taco Bake