Ranch Turkey Ravioli Casserole
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (14.5-oz.) can petite diced tomatoes, drained
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 2 cups green enchilada sauce (we tested with La Preferida)
- 2 (9-oz.) packages refrigerated cheese ravioli
- 2 cups chopped cooked turkey
- 1/2 cup sliced green onions
- 1 cup (4 oz.) shredded Mexican four-cheese blend
- Combine first 4 ingredients in a bowl.
- Spread 1/2 cup enchilada sauce in a lightly greased 11" x 7" baking dish. Arrange half of ravioli over sauce. Top with half of black bean mixture, 1 cup turkey, 1/4 cup green onions, and 1/2 cup enchilada sauce. Repeat layers. Pour remaining sauce over top; sprinkle with cheese.
- Bake, uncovered, at 400u0b0 for 28 minutes or until thoroughly heated and lightly browned. Let stand 15 minutes before serving.
black beans, tomatoes, fresh cilantro, ground cumin, green enchilada sauce, refrigerated cheese, turkey, green onions, fourcheese
Taken from www.myrecipes.com/recipe/ranch-turkey-ravioli-casserole (may not work)