RANCH TURKEY RAVIOLI CASSEROLE

Ranch Turkey Ravioli Casserole image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 9

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) petite diced tomatoes, drained
1/2 cup chopped fresh cilantro
1 teaspoon ground cumin
2 cups Old El Paso™ green enchilada sauce (from 10-oz can)
2 packages (9 oz each) refrigerated cheese ravioli
2 cups chopped cooked turkey
1/2 cup sliced green onions (8 medium)
1 cup shredded Mexican cheese blend (4 oz)

Steps:

Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In medium bowl, stir together beans, tomatoes, cilantro and cumin.
Spread 1/2 cup of the enchilada sauce in baking dish. Arrange half of the ravioli over sauce. Top with half of the bean mixture, half of the turkey and half of the onions; pour 1/2 cup enchilada sauce over top. Repeat layers. Top with remaining 1/2 cup enchilada sauce and the cheese.
Bake uncovered 28 minutes or until thoroughly heated and top is lightly browned. Let stand 15 minutes before serving.

Nutrition Facts : Calories 470, Carbohydrate 51 g, Fiber 6 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1330 mg

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