MEXICAN RAVIOLI BAKE
Yield Portion Size
| 1 (#10) can | |
| 6 oz |
Hunt's® Premium Tomato Salsa
|
| 35 oz |
Pre-cooked ground beef crumbles
|
| 5 oz |
Cheddar cheese, shredded
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 138 mg | 14% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 51 mg | 17% |
| Total Fat | 20 g | 31% |
| Iron | 4 mg | 23% |
| Potassium | 12 mg | 0% |
| Calories | 442 kcal | 22% |
| Sodium | 1299 mg | 54% |
| Protein | 25 g | 50% |
| Polyunsaturated Fat | 0 g | 1% |
| Saturated Fat | 9 g | 44% |
| Sugars | 8 g | 1% |
| Dietary Fiber | 6 g | 23% |
| Vitamin C | 2 mg | 3% |
| Vitamin A | 590 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Spray 12x20x2-inch pan with PAM® High Yield Canola Cooking Spray. Spread Chef Boyardee® Beef Ravioli in pan. Stir Hunt's® Premium Tomato Salsa into ground beef. Spread meat mixture on top of Chef Boyardee® Beef Ravioli. Sprinkle cheese over meat. Cover and bake at 375°F for 30 minutes or until heated through and internal temperature reaches 165°F.
-
Step 2
Recipe yields 12 servings (approximately 12 oz. per serving) which equals 2 breads, 2 m/ma and 3/8 cup vegetable.
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