- 1 (25 ounce) package frozen beef ravioli
- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) jar salsa
- 2 cups shredded Monterey Jack cheese
- 1 (2.25 ounce) can sliced ripe olives, drained
- Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. Drain ravioli; add to sauce. Top with cheese and olives, Cover and cook over low heat for 3-4 minutes or until cheese is melted.