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Mexican Manicotti 2
1/2 pound lean ground beef
1 cup refried beans
1 teaspoon Mexican oregano, crushed
1/2 teaspoon ground cumin
8 manicotti shells
1 1/4 cup water
1 (8 ounce) can picante or 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
Combine ground beef, refried beans, oregano and cumin; mix well.
Fill UNCOOKED manicotti shells with meat mixture. Arrange in a 10 x 6 x 2-inch baking dish.
Combine water and picante 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.
Microwave instructions: After pouring water and sauce over shells, cover with vented plastic wrap.
Cook on HIGH for 10 minutes, half-turning the dish once. Using tongs, turn shells over.
Cook, covered, on MEDIUM 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 or until cheese melts.
Makes 4 servings.