I love Mexican food...and I love pasta! So when I saw this recipe, I knew I had to try it! I am usually very good about writing down where I find each recipe, but I had forgotten on this one. I believe it is from an older Taste of Home magazine though. I will post the recipe as I'd written it, but because I don't like olives, I left those out. I also used cheese ravioli since I'm a vegetarian, but I'm sure you could do it with meat as well!! This was a super easy and tasty recipe, great for those nights when you don't have the energy to do much...which has been the norm around my house lately!!
1 package frozen ravioli
1 can (10 oz) enchilada sauce
1 jar (8 oz) salsa
2 cups shredded monterey jack cheese
1 can (2 1/4 oz) sliced ripe olives drained
Cook ravioli. In a large skillet, combine enchilada sauce and salsa. Cook over medium heat until heated through. Drain the ravioli, add to sauce. Top with the cheese and olives, cover and cook over low heat 3-4 minutes or until cheese is melted.