Mexican Manicotti
Cook Time
20 Minutes
Level
Medium
Yield
4
Nothing beats a steaming hot manicotti dripping with tomato sauce and loaded with cheese in taste as well as ease of making. The shells are easy to make once you know how and you can stuff them with all of your family's favorite ingredients, chopped meat, cheese or veggies. A crispy side of salad and some fresh Italian bread is all you need to complete this delectable meal.
Ingredients for Mexican Manicotti :
- 1 Can taco sauce
- 8 ounces dairy sour cream
- 1/4 cup finely chopped scallion
- 1/4 cup sliced, pitted ripe olives
- 1/2 cup shredded Monterey Jack cheese
- 1/2 pound lean ground beef
- 1 cup refried beans
- 1 teaspoon Mexican oregano, crushed
- 1/2 teaspoon ground cumin
- 8 manicotti shells
- 2 Cup water
Method to prepare Mexican Manicotti :
Combine ground beef, refried beans, oregano and cumin and mix well all these ingredients. Fill uncooked manicotti shells with meat mixture. Arrange in a baking dish. Combine water and picant, sauce or taco sauce, pour over manicotti shells.
Cover with aluminum foil. Bake at 325 degrees F for at least one hour until pasta is tender.
Combine sour cream, scallion and olives. Spoon down the center of the casserole; top with cheese. Bake for about 10 minutes or until the cheese melts.
After pouring water and sauce over shells, cover with vented plastic wrap. Cook on high heat for 10 minutes, half-turning the dish once. Using tongs, turn shells over. Cook, covered, on medium heat for 17 to 19 minutes or until pasta is tender, giving dish a half-turn once.
Combine sour cream, scallion and olives. Spoon down center of casserole, top with cheese. Cook, uncovered, on high for 2 to 3 minutes until cheese melts.
