Taco-roni, Chef Hector Boiardi and a Giveaway Recipe

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Ingredients

  • Beefaroni with tomatoes, black beans and corn topped with shredded cheese and tortilla chips
  • Makes: 4 bowls of Taco-roni
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • 2 cans (15 oz) Chef Boyardee Beefaroni
  • 1 can (28 oz) diced tomatoes (no salt added), drained
  • 1 can (19 oz) black beans, drained
  • 1 cup frozen kernel corn
  • ½ tsp ground cumin
  • Couple dashes of hot sauce
  • ¼ cup shredded cheese
  • ½ cup broken yellow tortilla chips
  • Chopped green onions

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