s FIESTA RAVIOLI *** s   



Yields: 0


Ingredients


 
Instructions
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2-18-19 good, easy, quick after water boils, heavy
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I adapted this recipe to suit our taste for spicy food. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. —Debbie Purdue, Freeland, Michigan
TOTAL TIME: Prep/Total Time: 20 min. YIELD: 6 servings.
Ingredients
1 package (25 ounces) frozen beef ravioli
1 can (10 ounces) enchilada sauce
1 cup salsa
2 cups 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 until cheese is melted, 3-4 minutes.

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