Chef Boyardee Mini Ravioli Taco Bake Recipes

Steps:

• 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 edge of dish and lettuce in center just before serving.
• 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.

Steps:

• Place all of the ravioli ingredients into a small sauce pan,except the wonton wrappers, and turn the heat to low.
• Cook the meat for about 10 minutes, or until browned; you much stir this constantly and sometimes vigorously to keep the mixture smooth, no lumps!
• Wet the edges of a wonton wrapper and place 1-1 1/2 tablespoons of the meat mixture in the center; top with another wonton skin and press all of the air out of the ravioli while you are pressing the edges together to make a tight seal.
• Meanwhile, bring a large pot of salted water to a boil.
• Place all of the sauce ingredients in a medium saucepan except the cheese and bring to a boil.
• Add the ravioli to the boiling water and boil them, stirring occasionally for 5-8 minutes.
• Remove the sauce from the heat and add the cheddar cheese and salt and pepper to taste.
• Toss the ravioli and sauce together in a large bowl and serve.

Steps:

• Brown beef in skillet. Drain off grease.
• Add package of taco seasoning mix and 2/3 cup water and cook for about 8 minutes.
• Put ravioli in a 9 x 13 inch casserole dish, add ground beef mixture and all the cheese.
• Bake at 350 degrees for 30-35 minutes or until hot and the cheese is melted.