For a 7x11 dish (a weird size, I know) you need:
1 9 oz. packaged refrigerated cheese ravioli
1 lb. ground beef with a little taco seasoning dashed in after cooking
1 can diced tomatoes
1 can black beans
1/2 medium red onion, diced
Fresh cilantro to taste, I like about a quarter cup fresh, chopped cilantro
2 cans enchilada sauce, I prefer medium, but you can get it mild or hot
1 package shredded cheese, I use the Mexican four cheese blend.
Cook the ground beef and dash in the taco seasoning.
Drain your tomatoes and black beans. Mix together in a bowl with the onions and fresh cilantro.
Pour enough enchilada sauce into your baking dish to cover the bottom of it.
Layer, from bottom to top, one layer ravioli, half your ground beef, half your tomato/bean/onion mixture, and half your remaining enchilada sauce. Repeat for your second layer, using the rest of your ingredients.
Bake at 400 degree for about 25 minutes, then take out, cover it with as much or as little cheese as you like, and bake until the cheese is melty enough for you. (I like it just melted, but others like it a little more browned.)
I hope you like it as much as my family does, and you can always change and swap ingredients for those that your family prefers. When I found this recipe, it called for chicken instead of ground beef, green onion instead of red onion, and a tablespoon of cumin, which I never put in because, though I love it, I associate it with delicious Indian food and don't know how I feel about it in a Mexican casserole. I liked it just fine with the chicken and green onions, but my eaters weren't as crazy about it, so I changed it up. Voila! A one dish meal everyone can get behind.
And because I know you, just as everyone else, wants to see a picture of our dear Noah, here he is:
This is Noah and I playing the game where I kiss his hand and make loud smacky noise and he gets all giggly and happy. It's one of my favorites because it's an almost surefire way to get him to smile, laugh, and hug you.