I have been getting so many questions regarding pantry meals since the quarantine has been put in place. Everybody is finally onboard the pantry train. If you follow a favorite celebrity or celebrity chef, you will find that most have turned their home kitchens into pantry cooking tv shows. I, for one, am loving all the pantry talk. I am certain that food waste will be drastically reduced in the future due to everyone’s new appreciation of food.

If you follow me on Instagram and Facebook, you will see that I have been sharing some of the questions I have been receiving in hopes of helping others. Today’s post is from a question I received about “amping up” canned ravioli. Now, canned ravioli may not be a regular item in a kitchen, but a kitchen under quarantine is a bit different. It’s a time to make the most of what we have on hand.

This Crunchy Taco Ravioli is made simple with canned items and a packet of taco seasoning. If you do not have any taco seasoning, make some. For this recipe, mix 1/4 tsp each of cayenne, cumin, garlic powder, onion powder, and paprika and 1 tsp chili powder for the taco seasoning. This recipe is straight from the pantry to the pan and to the table in less than 30 minutes.

Crunchy taco Ravioli

Crunchy Taco Ravioli

 

Crunchy Taco Ravioli
Rate this recipe
Average: 4/5
1 ratings

Yield: 4

Crunchy Taco Ravioli

Ingredients

  • 1 15 oz can black beans
  • 1 40 oz can Beef Ravioli
  • 1 1 oz packet taco seasoning
  • 1 10 oz bag corn chips, crushed
  • 1 8 oz shredded cheddar cheese
  • 1 10 oz can Diced Tomatoes and Green Chilies
  • 1 tsp olive oil
  • 1 onion, diced

Instructions

  1. In a skillet over medium heat, add onion and taco seasoning. Sauté for 3 minutes, add tomatoes and green chilies and simmer for 5 minutes, stirring occasionally.
  2. Turn heat to low. Stir in black beans and ravioli. Cook for 5 minutes, gently stirring occasionally.
  3. Turn off heat. Top with crushed corn chips and cheese. Let sit 5 minutes or until cheese melts. Top with additional crushed chips and cheese, if desired.
https://makeovermyleftover.com/crunchy-taco-ravioli/

Put on Your TO COOK IS TO CREATE Thinking Cap: Don’t have a big can of ravioli? Use two regular cans. No cans of ravioli? Use any canned pasta you have on hand. Not a can fan? Use your favorite cooked ravioli or even spaghetti. Have a can of corn? Add it. Like black olives? Add some. No black beans? Add any canned beans. No corn chips? Use crackers or try your favorite chips. Have leftover chicken? Add it. Sour cream or guacamole fan? Use it as a topping. No tomatoes and green chilies? Add canned tomatoes and some sliced jalapenos.

Food Fun: Here are some of this weeks’ “Quarantine Cooking” questions in case you missed them on Facebook or Instagram. Keep the questions coming, stay safe, and keep washing those hands.

Running low on jelly? Orange juice to the rescue.

Stale cereal, chips, or crackers? Don’t toss them, revive them.

Plenty of hot dogs but no buns? No problem.

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2 thoughts on “Crunchy Taco Ravioli

  • April 1, 2020 at 4:06 pm
    Permalink

    Made this last night for my family-a hit! Thanks & thanks for the tips.

    Reply
  • March 28, 2020 at 1:46 pm
    Permalink

    Great ideas for stretching our pantry stock…tried this crunchy taco ravioli and it is so tasty. We will indeed make it again. Thanks for all of the neat tips during this very difficult time. 🙂

    Reply

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