1 pkg. beef ravioli (25 oz.) 1 can enchilada sauce (10 oz) 1 cup salsa 2 cups shredded Monterey Jack cheese 1 can sliced ripe olives

Cook ravioli according to the package. Meanwhile in a large skillet combine enchilada sauce and salsa. Cook and stir over medium heat and heated through. Drain ravioli, add to sauce and gently stir to coat. Top with cheese and olives. Cover and cook over low heat for 3-4 minutes or until cheese is melted.