A couple weeks ago, Chef Boyardee was on sale at CVS for 88 cents per can. I decided to stock up on the Beefaroni for this recipe. We love Chef Boyardee at my house so I thought this recipe might be a natural fit. I was indeed right. Not only was this recipe delicious, it was incredibly easy and cheap to make! I made one substitute for a spice but I think it worked out very well! Try this tonight! It’s one of those recipes where you might even have everything in your pantry already.
2 cans (15oz) Chef Boyardee Beefaroni
1 can (14.5 oz) diced tomatoes, drained
1 can (15 oz) black beans, drained and rinsed
1 cup frozen whole kernel corn
1 teaspoon ground cumin (I used taco seasoning, same amount)
1/4 cup shredded, reduced fat, Mexican Cheese blend (I used this kind for ALL the cheese it called for)
1/2 cup broken tortilla chips
1 cup shredded Italian cheese blend (like I said, I used 1 1/4 cup of the Mexican)
Place Beefaroni, tomatoes, beans corn and cumin in large saucepan. Stir to combine.
Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes. I let mine simmer a little longer and I also added a tiny bit of cornstarch just to make it thicker. I wanted it like a stew, not a soup!
Sprinkle with cheese and chips right before serving! Enjoy!
As always, if you try a recipe, please let me know what you thought about it!