Tex-Mex Ravioli Skillet
Tortilla Chips and Salsa
Ingredients
- 1½ lb ground beef
- 1 (19-oz) can enchilada sauce
- 2 cups chicken broth
- 1 Tbsp ground cumin
- 1 (20-oz) pkg refrigerated cheese ravioli
- 1 (12-oz) pkg frozen corn
- 1 (8-oz) block Monterey Jack cheese, cubed
- 1 (8-oz) carton sour cream
Instructions
- Cook beef in a large skillet over medium heat until browned and crumbly; drain, and return to skillet.
- Stir in enchilada sauce, broth, and cumin; bring to a boil. Stir in ravioli and corn; reduce heat, cover, and simmer 5 minutes or until ravioli are tender. Top with cubed cheese; cover, and let stand 5 minutes or until cheese is melted.
- Top servings with sour cream.
Side Dish Ingredients
- 1 (11-oz) bag tortilla chips
- 1 (16-oz) container fresh salsa
Side Dish Instructions
- Serve tortilla chips with salsa.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 0 | 0 | 0 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 0 | 0 | 0 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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