Easy Mexican Ravioli
Get ready to spice up pasta night with this Easy Mexican Ravioli—a bold fusion of Italian comfort food and vibrant Mexican flavors! This one-pan baked dish combines tender, cheese-filled ravioli with a zesty ground beef mixture loaded with black beans, corn, and aromatic spices like chili powder and cumin. Generously coated in red or green enchilada sauce and topped with a bubbling duo of Cheddar and Monterey Jack cheese, this quick and hearty casserole is ready in just 35 minutes, making it perfect for busy weeknights. Garnish with fresh cilantro and a dollop of sour cream for a touch of freshness, and watch this irresistibly cheesy, savory meal become a new family favorite. Perfect for anyone craving a fun twist on Mexican-inspired cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 20 pieces ravioli (cheese-filled)
- 0.5 pounds ground beef
- 1 medium yellow onion, diced
- 1.5 cups enchilada sauce (red or green)
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 cups black beans (cooked or canned, drained and rinsed)
- 0.5 cups frozen corn, thawed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons cilantro, chopped (optional, for garnish)
- 0.5 cups sour cream (optional, for serving)
Instructions
Heat a large skillet over medium heat. Add the olive oil and diced onion. Sauté for 2-3 minutes until the onion becomes translucent.
Add the ground beef to the skillet. Cook and crumble the beef until browned, about 5-7 minutes. Drain any excess fat.
Stir in the chili powder, cumin, garlic powder, salt, and black pepper. Mix well to coat the beef in spices.
Add the black beans and corn to the skillet with the beef mixture. Stir to combine, then cook for an additional 1-2 minutes. Remove the pan from the heat and set aside.
In a large pot, bring water to a boil and cook the cheese-filled ravioli according to the package instructions. Once cooked, drain and set aside.
Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread 1/2 cup of enchilada sauce evenly across the bottom.
Layer the cooked ravioli in the dish. Top with the beef mixture, spreading it out evenly. Pour the remaining enchilada sauce over the beef and ravioli.
Sprinkle the shredded Cheddar and Monterey Jack cheese evenly over the top.
Bake the dish in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for a few minutes. Garnish with chopped cilantro if desired.
Serve warm with sour cream on the side for dipping or drizzling.
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 6108 mg | 266% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 27.3 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2394 mg | 184% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2353 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
