Tex Mex Ravioli

• 1 (25 ounce) packagefrozen beef ravioli
• 1 (16 ounce) jar salsa (Rotel tomatoes and peppers can be substituted)
• 1 chopped chipotle chile in adobo (1 pepper, only add more than 1 if you are really adventurous!)
• 1 cup corn (frozen or canned)
• 12 cup shredded cheddar cheese
• 1 (2 1/4 ounce) cansliced black olives, drained
• 2 scallions, sliced
• sour cream, for garnish

1. Prepare the ravioli according to the package directions; drain and set aside in the colander.
2. In the same pot, heat the salsa, chipotle and corn over medium heat for 2 to 4 minutes.
3. Return the ravioli to the pot; mix well, and cook for 2 to 4 minutes, or until heated through.
4. Place the ravioli on a platter and sprinkle with the cheese, black olives, and scallions.
5. Serve immediately, topped with dollops of sour cream.

beef ravioli, salsa, chipotle chile, corn, cheddar cheese, black olives, scallions, sour cream

Taken from www.food.com/recipe/tex-mex-ravioli-115626 (may not work)