From:Codie Walker Smallpiece
1 pkg. (25oz) frozen beef ravioli
1 can (10 oz) enchilada sauce
1 jar (8 oz) salsa
2 cups (8 oz) monterey jack cheese
1 can (2 1/4 oz) sliced ripe olives, drained
Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over med. heat until heated through. Drain ravioli, add to sauce. Top with cheese and olives. Cover and cook over low heat 3-4 min or until cheese is melted.
*We like to top ours with sour cream
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