I saw a version of this dish on The Sisters' Cafe a couple of weeks ago and immediately had a "Why didn't I think of that?" moment. I think it's pretty obvious that my family loves Mexican food, and I'm a sucker for a good casserole, so I knew I had to make this. I tweaked the recipe to fit our tastes, and it was a hit with the entire family (except for the baby, of course). Although Andrew absolutely loves ravioli, I thought this might be too spicy for him, but he actually had seconds. It came together in no time at all, and it was delicious. Since those are my two main requirements for a weeknight meal, I'll be making this one a lot!
Fiesta Ravioli Bake
source: inspired by The Sisters' Cafe
1 package frozen beef ravioli
1 jar salsa
1 10-ounce can red enchilada sauce
1 can black beans, rinsed and drained
1 can corn, drained
2 cups shredded Mexican blend cheese
Crushed tortilla chips, sour cream, and cilantro, optional, for serving
1. Preheat the oven to 350 degrees. Grease a 13 x 9-inch baking dish with cooking spray.
2. Cook ravioli according to package directions. Drain. Meanwhile, combine salsa, enchilada sauce, black beans, and corn. Add to ravioli.
3. Pour ravioli mixture into prepared baking dish and top with cheese. Bake for 20 minutes or until the casserole is heated through and the cheese is melted. Top servings with crushed tortilla chips, sour cream, and cilantro, if desired.