Tuesday, February 22, 2011

Aunt Tucker's Tex Mex Ravioli Casserole

We were in Norfolk last weekend to visit my grandmother.  My aunt made this Tex Mex Ravioli casserole that was a big hit.  She originally got the recipe from Southern Living but has changed it up slightly. 

Tex Mex Ravioli Casserole
What you'll need:
1 jar medium salsa
1 10oz can of tomato purree
1/2 tsp cumin
1 28 ounce bag of frozen cheese ravioli (unthawed)
1 19 ounce can of black beans, rinsed and drained
1/2 cup of fresh cilantro
1 bunch of thinly sliced green onions
1 cups shredded sharp cheeddar cheese
1 cup monterey jack cheese

What you'll do:
Combine the first three ingredients and pour 1/2 cup of the sauce onto the bottom of a lightlyh greased pan.

Top evenly with frozen ravioli, layer with beans, cilantro, onions and remaining sauce.  Top with cheese.  Bake at 350 degrees covered with foil for 45 minutes.  Remove foil and bake for five additional minutes or until cheese is browned and bubbly.

This was yummy and a unique take on a traditional italian dish.  My husband and I were talking about it on the way trip back home and decided that to make it even a little more tex mex that we would substitute the tomato puree for a can of Rotel (green chile and tomato mixture you can get in the tomato aisle).  My husband is also of the belief that no meal is complete without meat (a theory to which I personally do NOT subscribe but anyway...).  He had the idea of using meat stuffed ravioli instead of just cheese and serving this casserole along side a salad.

1 comment:

  1. Yum! That looks so good Brandon might even decide to eat cheese. :)


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