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Mexican Manicotti

Mexican Manicotti
"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."
8 ServingsPrep: 15 min. + chilling Bake: 65 min. + standing

Ingredients

  • 1 pound lean ground beef
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    With Johnsonville Italian Sausage.

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  • 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.
© Taste of Home 2011 Tasteofhome Logo

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Mexican Manicotti (continued)

Nutrition 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.
© Taste of Home 2011 Tasteofhome Logo