Saturday, April 24, 2010

Tex Mex Ravioli

Look at this cheesy casserole of goodness! I love cilantro and you can really taste it in this Tex Mex Ravioli. It is simple to make- a layered mix of cheese, corn, black beans, salsa, chicken, ravioli, cilantro and green onions.
This recipe came from a MOPS cookbook given to me from my IRL friend Alison and came from her friend Stacey Hoffmann. I made a few changes.

Tex Mex Ravioli

2 cans chopped chicken
16 oz. jar mild salsa
2- 10 3/4 oz. cans tomato puree
28 oz. frozen cheese ravioli
1/2 t cumin
2- 19 oz. cans black beans, drained and rinsed
1/2 bag frozen corn
1/2 c chopped cilantro
1 bunch chopped green onions
2 c shredded cheddar
1 c shredded Jack cheese

Mix salsa, tomato puree, and cumin.

Spray a 13x9 (or 2 small square) Pyrex dishes with Pam. Place 1 c. of salsa on bottom of dish. Top dish evenly with cheese ravioli. Top with chicken, black beans, corn, cilantro and green onions. Top with remaining salsa mixture. Top with cheese.

Bake at 350 for 45 minutes covered with foil. Bake 5-10 minutes uncovered.