Taco-Roni - cooking recipe

Ingredients

2 (15 ounce) cans Chef Boyardee® Beefaroni®
1 (14 1/2 ounce) can Hunt's® Diced Tomatoes, drained
1 (15 ounce) can Rosarita® Premium Whole Black Beans, drained, rinsed
1 cup frozen whole kernel corn
1 teaspoon ground cumin
1/4 cup shredded reduced-fat Mexican cheese blend
1/2 cup broken yellow tortilla chips

Preparation

Place beefaroni, drained 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. Sprinkle with cheese and broken chips just before serving.