Mini Ravioli Taco Bake

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It’s getting cold outside, and the best cure for a chilly night is a hot plate of comfort food. Popular comfort foods like lasagna, stews and casseroles tend to have reputations for being hearty, cheesy, creamy and quick to warm you up from the inside out.

The only downside to comfort foods is that they also have reputations for being time-consuming or difficult to make–most lasagnas are 12-step processes that require lots of pans, ingredients and cooking techniques! But lucky for comfort food-lovers everywhere, hearty, filling meals don’t have to require lots of time or effort, which is especially important during the busy holiday season.

This Mini-Ravioli Taco Bake is the perfect example of a comforting dinner that can be ready in a snap, and without costing lots of money. It’s so simple that it’s also a great recipe for cooking with kids, so the entire family can be involved in the dinner process. Try it out on your next busy night and enjoy!

Recipe for Mini-Ravioli Taco Bake
(on behalf of Chef Boyardee®)

Ingredients:
PAM® Original No-Stick Cooking Spray
2 cans Chef Boyardee® Mini Ravioli Beef Ravioli
1 can Hunt’s® Diced Tomatoes, drained
1/2 cup frozen chopped onion
1-1/2 tablespoons 30% less sodium taco seasoning mix
1 cup shredded cheddar cheese
1 cup corn chips
3/4 cup shredded lettuce

What else you’ll need:
1 8×8 baking dish
Aluminum foil
1 large bowl

Preheat your oven to 400°F. Take your baking dish and spray it all over with cooking spray. In a large bowl, stir together the ravioli, tomatoes, onion and taco seasoning. Scoop the mixture into your prepared baking dish.

When the oven’s hot, cover your baking dish with aluminum foil and bake for 35 to 40 minutes; you’ll know it’s ready when the insides are hot and bubbling in the center. Take off the foil and sprinkle the entire top of the casserole with your shredded cheese. Bake for 5 more minutes or until the cheese is completely melted and starting to bubble. Remove from the oven and sprinkle corn chips all around the edge of the pan. Top the casserole with shredded lettuce.

You can also add whatever extra taco toppings you’d like–this dish is incredibly flexible. Jalapeños, sour cream, salsa and avocado all taste great on top of this meal.

This guest post was written by Meredith K. on behalf of Chef Boyardee®.

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE

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