Mini Ravioli® Taco Bake
May 20, 2026
Mini Ravioli® Taco Bake

Mini Ravioli® Taco Bake

  • 0
    Prep Time Minutes
  • 25
    Total Time Minutes
  • 8
    Number of Ingredients
  • 6
    Servings
Tags:
  • Rice/Grain,
  • Under 30 min,
  • Casserole,
  • Main Dish,
  • Pasta,
  • PAM,
  • Hunt’s,
  • Chef Boyardee,
  • Fall,
  • Winter,
  • Spring,
  • Summer,
  • Oven,
  • Hispanic,
  • Back to School,
  • Italian

Ingredients

  • PAM® Original Cooking Spray
  • 2 cans (425 g each) Chef Boyardee® Mini Ravioli® or Beef Ravioli
  • 1 can (400 g) Hunt's® Diced Tomatoes, drained
  • ½ cup (26 g) frozen chopped onion
  • 1½ tbsp (8 g) 30% less sodium taco seasoning mix
  • 1 cup (120 g) shredded Cheddar cheese
  • 1 cup (26 g) original corn chips
  • ¾ cup (55 g) shredded lettuce

Directions

View photos

  • Step one

    Preheat oven to 400°F/204°C. Spray 8x8-inch baking dish with PAM® Cooking Spray; set aside. Combine Chef Boyardee® Ravioli, drained tomatoes, onion and taco seasoning mix in large bowl; place mixture in baking dish.

  • Step two

    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.

Preparation images

Mini Ravioli® Taco Bake

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