TAKES: 20 min. • MAKES: 6 servings
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.