Picture courtesy of Sisters Cafe
This was {surprisingly} good. I was skeptical at first, because of the frozen ravioli, but trust me. And Mike loved it too!
1 pkg (25 oz) frozen beef ravioli
1 can (10 oz) enchilada sauce*
1 jar (8 oz) salsa
2 c, shredded Cheddar-Monterey Jack cheese
1 can (2 oz) sliced black olives, drained (optional)
Sour cream and lettuce for garnish
*We happened to have some leftover green enchilada sauce mixture, leftover from a mishap Mike had with THIS recipe, so that's what we used. I'm not a huge red sauce fan, so I think we'll always use the green sauce. It's awesome though!
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.
Drain ravioli, add to sauce and gently stir to coat.
Top with cheese (and olives, if desired).
Cover and cook over low heat for 3-4 minutes or until cheese is melted.
Bring to the table and enjoy with lettuce and sour cream.
Approx. 6 servings
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