Do your taste buds get confused when mixing Italian and Mexican foods? I understand. My mind was twisted and confused when my friend Ginger first told me about this recipe.
But with the first bite, all confusion is gone. What is left behind is delicious flavor and a happy dance inside your mouth.
Stir together salsa, crushed tomatoes, and cumin.
Pour a little in the bottom of a deep baking dish, and then line with frozen beef ravioli. Top with chopped green onion and drained black beans.
Is your mouth watering yet?
Pour the remaining sauce over top to cover.
Top evenly with two cheeses, cover, and bake.
I prepared this quickly before leaving for church, set the delayed timer, and returned to lunch cooked and ready!
Here’s your recipe for printing and/or Pinning. 🙂
- 16 ounce jar mild (we prefer medium) salsa
- 10.75 ounce can tomato puree or crushed tomatoes
- ½ teaspoon ground cumin
- 28 ounce bag frozen beef ravioli, un-thawed
- 19 ounce can black beans, rinsed and drained
- 1 bunch green onions, thinly sliced
- 1-1/2 cups shredded sharp Cheddar
- 1 cup shredded Monterey Jack
- Combine first three ingredients. Pour ½ cup of mixture into a 2-quart baking dish (or 11 x 7-inch baking dish).
- Top evenly with frozen ravioli.
- Layer black beans, green onions, and remaining sauce mixture; top evenly with cheeses.
- Cover and bake in 350-degree oven for 45 minutes or until bubbly.
- Remove covering and bake 5 more minutes.
- Let stand 5 minutes before serving.
Remember my Nutty Orange Feta Salad? Horrors, I let us run out of mandarin oranges, so I substituted the oranges with Craisins™. Oh, my! It’s excellent!
It made a wonderful pairing with the entrée. You just can’t beat fresh mixed greens…nuts…feta…fruit.
What’s for dinner at your house? Anything you’d like to share with us?