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Mexican Manicotti Recipe

Mexican Manicotti Recipe photo by Taste of Home

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"Serve this hearty entree with Spanish rice, homemade salsa and tortilla chips," recommends Lucy Shifton, Wichita, Kansas. "I've also made it without ground beef, and our friends who are vegetarians requested the recipe."

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Mexican Manicotti Recipe

Prep: 15 min. + chilling Bake: 65 min. + standing

Yield: 8 Servings

15 65 80

Ingredients

1 pound lean ground beef
1 can (16 ounces) refried beans
2-1/2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1 package (8 ounces) uncooked manicotti shells
2-1/2 cups water
1 jar (16 ounces) picante sauce
2 cups (16 ounces) sour cream
1 cup (4 ounces) shredded Monterey Jack or Mexican cheese blend
1/4 cup sliced green onions
Sliced ripe olives, optional

Directions

In a large bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13-in. x 9-in. 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° for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 431 calories, 20 g fat (12 g saturated fat), 90 mg cholesterol, 554 mg sodium, 36 g carbohydrate, 4 g fiber, 23 g protein.

Originally published as Mexican Manicotti in Quick Cooking March/April 2000, p51

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Reviews for Mexican Manicotti

Mexican Manicotti

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Reviewed on Dec. 10, 2012 by charlottesumtimz

We eat meatless dinners twice a week, and this recipe is easy to modify. I prepare one box of Spanish Rice, and combine it with the refried beans in place of the ground beef. Delicious!

Reviewed on Mar. 09, 2012 by laurievm

My family loves this dish. I add a little salt and pepper and garlic to the mix.

Its so easy to put together, I use my husbands jerky gun to fill the mannicotti shells, it makes fast work of a triple batch.

Reviewed on Oct. 30, 2011 by WDBYMNCook

Have made this twice. First time, I followed the recipe to a T, good but a bit bland - especially since it is supposed to be Mexican. The second time I upped the chili pdr to 2T, used 1T oregano and 1T cumin. Medium picante sauce rounded out the flavors. Perfect amount of spice even for my child who thinks salt is "spicy." Will make again!

Reviewed on Sep. 27, 2011 by dmwalsh45

Have made this dish many times so good every one loves it .

Reviewed on Jul. 22, 2011 by RAtwell

This has become a family favorite. No changes needed.

Reviewed on May. 18, 2011 by lindakuhn

I have made this many, many times and it always great...better the next day! I have given the recipe to many people as well...delicious!