Mexican Manicotti
Source of Recipe
Taste of Home's 'Quick Cooking', Collector's Edition 17
Recipe Introduction
Stuffing the manicotti noodles is the most time intensive portion of this recipe. Plan ahead...start the night before! It is so worth it. If you opt to prepare the entire dish, start to finish, I'd suggest cutting back on the water or else the finished product ends up a bit soupy. Tip: Use one of those obsolete baby spoons to fill the manicotti shells. They work wonderfully!
~Kheag
List of Ingredients
- 1 pound lean ground beef (or turkey)
- 1 can (16oz) refried beans, any variety
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 package (8oz) manicotti shells
- 2 1/2 cups water
- 1 jar (16oz) picante sauce
- 2 cups (16oz) sour cream
- 1 cup (4oz) shredded Monterey Jack or Mexican-blend cheese
- 1/4 cup sliced green onions
- sliced ripe olives (optional)
Instructions
- In a bowl, combine the uncooked beef or turkey, beans, chili powder and oregano.
- Spoon into uncooked manicotti shells; arrange in a greased 13x9 baking dish.
- Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hour.
- Uncover; spoon sour cream over the top. Sprinkle with the cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted.
Final Comments
Yield: 8 servings
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