Tex-Mex Ravioli Casserole

This dish is good as is, but for an extra pop, serve with a dollop of sour cream and a few jalapeño slices.

Yield: 6 servings

Ingredients

• 1 (16 ounce) jar mild salsa
• 1 (10.75 ounce) can tomato purée
• 1/2 teaspoon ground cumin
• 1 (28 ounce) bag frozen cheese ravioli, unthawed
• 2 (19 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1 bunch green onions, thinly sliced
• 2 cups (8 ounces) shredded sharp Cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese

Instructions

1. Combine salsa, puree and cumin.
2. Pour 1/2 cup of sauce mixture on bottom of a lightly greased 2 quart baking dish.
3. Top evenly with frozen cheese ravioli. Layer with black beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with cheeses.
4. Bake, covered with aluminum foil, at 350 degrees F for 45 minutes or until bubbly.
5. Remove foil, and bake 5 more minutes. Let stand for 5 minutes.

Attribution

Southern Living magazine, February 2006