Microwave Mexican Manicotti Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 482
  • Fat:
  • 22 g
  • Saturated Fat:
  • 12 g
  • Cholesterol:
  • 92 mg
  • Sodium:
  • 766 mg
  • Carbohydrate:
  • 43 g
  • Fiber:
  • 6 g
  • Protein:
  • 25 g


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Microwave Mexican Manicotti

Quick Cooking
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This recipe from Nancy Ensor of Oviedo, Florida is a time-saver because you don't need to cook the pasta shells first. "It's easy to prepare and a delightful twist to Mexican cooking," she relates.

SERVINGS: 4

CATEGORY: Main Dish

METHOD: Microwave

TIME: Prep: 15 min. Cook: 30 min.

Ingredients:

  • 1/2 pound uncooked lean ground beef
  • 1 cup refried beans
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 8 uncooked manicotti shells
  • 1-1/4 cups water
  • 1 cup taco or picante sauce
  • 1 cup (8 ounces) sour cream
  • 1/4 cup finely chopped green onions
  • 1/4 cup sliced ripe olives
  • 1/2 cup shredded Monterey Jack cheese

Directions:

In a large bowl, combine the beef, beans, oregano and cumin. Stuff into manicotti shells; place in an ungreased 11-in. x 7-in. microwave-safe dish.
    In a small bowl, combine water and taco sauce; pour over shells. Loosely cover dish; microwave on high for 3-4 minutes. Turn shells with tongs. Microwave 3-4 minutes longer; turn shells again.
    Cover and cook at 50% power for 12-15 minutes or until pasta is tender and meat is no longer pink, turning dish a half turn once.
    Spoon sour cream lengthwise down center; sprinkle with onions, olives and cheese. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted. Yield: 4 servings.


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