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Chef Boyardee® Mini Ravioli Taco Bake

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“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 Nutrition

  • 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
  • 12 cup frozen chopped onion
  • 1 12 tablespoons 30% less sodium taco seasoning mix (from 1.25 oz pkg)
  • 1 cup shredded cheddar cheese
  • 1 cup original corn chips
  • 34 cup shredded lettuce


  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.

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