Recipe courtesy of Chef Boyardee

Chef Boyardee®; Mini Ravioli Taco Bake

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
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 6 servings (1cup each)
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PAM® Original No-Stick Cooking Spray

2 cans (15 oz each) Chef Boyardee® Mini Ravioli® Beef Ravioli

1 can (15 oz each) Hunt's® Diced Tomatoes, drained

1/2 cup frozen 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


  1. Preheat oven to 400 degrees 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.

Cook’s Note

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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