Easy Ravioli With Taco Chicken Recipes

Steps:

• Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
• Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
• Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

Steps:

• Heat oven to 350°.
• Spray bottom and sides of a 9x13-inch pan with Pam.
• Spread 3/4 cups pasta sauce in the baking dish.
• Arrange 1/2 the frozen ravioli in a single layer over the sauce; top with 1/2 the remaining pasta sauce and 1 cup mozzarella cheese.
• Repeat these layers starting with the ravioli.
• Sprinkle with parmesan.
• Cover with foil and bake 40 minutes.
• Remove the foil and bake uncovered 15-20 minutes more until bubbly and hot in the center.
• Let stand 10 minutes before cutting.

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.

Steps:

• Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
• Transfer chicken and sauce to a serving bowl and spoon onto taco shells.