I Can’t Get Away

My sweet friend, Jodi, recently said to me, “you guys really love Mexican food”. After all, the majority of recipes I share are definitely Mexican in nature. I had to laugh a little because, while I do like Mexican food, it’s not my favorite at all. It’s just the easiest, and sometimes cheapest, to make! And I feel like I can’t fail when it comes to Mexican food. I guess I do gravitate towards these types of recipes, so here’s yet ANOTHER one to share :) And seriously, it’s pretty dang amazing!!!

FIESTA RAVIOLI

1 pkg. frozen or refrigerated ravioli {I used Buitoni}

1 {10oz.} can enchilada sauce {I used Old El Paso}

1 {16oz.} jar salsa {I LOVE Joe T. Garcia’s, Medium!}

2 cups shredded Colby/Monterrey Jack cheese

Sliced black olives, optional

Now, when I say this is easy…and takes NO time…I couldn’t be more serious.

Cook ravioli according to package. A whopping 9 minutes is what it took for me! The original recipe called for frozen beef ravioli, but I couldn’t find any and I really love the Buitoni cheese ravioli the best. Mmmmmm…. These come two different package sizes and I’ve found that the large size is the BEST!!! Just enough for leftovers {for one} :)

While the ravioli is cooking, combine the enchilada sauce and the salsa in a skillet, stir well, and heat through. Now, I used the medium version of both sauces and it was SPICY for sure. If you wanna tone it down, grab the mild versions of both :) Personally, the spicier the better :)

Drain ravioli and return to pot. Pour in the salsa/sauce combo and toss to coat evenly. Add 2 cups of shredded monterrey/colby cheese and stir well.

VOILA!

I told you it was easy…and QUICK!!! Total time in the kitchen couldn’t have been more than 15 minutes!!! Now that’s the kinda recipe that has me comin’ back for seconds!!!

This is one of the BEST mexican pasta dishes I’ve ever had. Truly. Even Mr. Spouse raved about it. We opted out on the optional sliced black olives because we’re really not big fans. I’m really glad I couldn’t find the suggested beef ravioli because the combo of the cheesiness on the inside and the gooiness of the cheese on the outside was TO.DIE.FOR. OMG…a little fiesta in my mouth :)