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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I adapted this recipe to suit our taste for spicy food, writes Debbie Purdue of Freeland, Michigan. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. Ingredients:
1 package (25 ounces) frozen beef ravioli |
1 can (10 ounces) enchilada sauce |
1 cup salsa |
2 cups (8 ounces) shredded monterey jack cheese |
1 can (2-1/4 ounces) sliced ripe olives, drained |
Directions:
1. Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through.
2. Drain ravioli; add to sauce and gently stir to coat. Top with cheese and olives. Cover and cook over low heat for 3-4 minutes or until cheese is melted. Yield: 4-6 servings.
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