Fi­esta Ravi­oli

TAKES: 20 min. • MAKES: 6 serv­ings

Simple & Delicious - - RECIPE INDEX - —Debbie Pur­due, West­land, MI

These ravi­oli taste like mini en­chi­ladas. I serve them with a Mex­i­can-in­spired salad and pineap­ple sher­bet for dessert.

1 pkg. (25 oz.) frozen beef ravi­oli

1 can (10 oz.) en­chi­lada sauce

1 cup salsa

2 cups shred­ded Mon­terey Jack cheese

1 can (2¹ ₄ oz.) sliced ripe olives, drained

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.

PER SERV­ING 470 cal., 20g fat (9g sat. fat), 74mg chol., 1342mg sod., 48g carb. (4g sug­ars, 6g fiber), 23g pro.

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