Linda writes: “This recipe is one of those simple no-brainer meals that even my eleven year old can throw together on those busy days! In fact this is one of his favorite meals!” ~Linda Botkin
What You Need:
1 can enchilada sauce
1 jar salsa
1 bag frozen chesse ravioli
2 c. shredded cheddar cheese (or monteray jack)
1 can sliced, black olives
How to Make It:
Cook pasta according to package directions. Add salsa and sauce to a large skillet and heat through. When pasta is done, add to sauce and heat through. Top with cheese and olives. Cover, remove from heat and when cheese is melted, serve with sour cream and fresh chopped cilantro (if desired).
Adjust amounts according to your family size. We usually eat double this recipe and feed five of our family members (#6 is a baby!).
Hope you enjoy this as much as we do!
Linda Botkin in Anderson, SC