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. 

Taco-Roni

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!