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Mexican Manicotti Recipe
Mexican Manicotti Recipe photo by Taste of Home

Mexican Manicotti Recipe

Read Reviews (10)
4.68 10
Publisher Photo
"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."
TOTAL TIME: Prep: 15 min. + chilling Bake: 65 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 65 min. + standing
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Mexican Manicotti in Quick Cooking March/April 2000, p51

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.

Reviews for Mexican Manicotti(10)

AVERAGE RATING
   (37)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (2)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 27, 2014

My family and I really enjoyed this dish! Especially great was the ease in preparation- all done the night before and just pop in the oven the next day! Great tasting too!

MY REVIEW
Reviewed Aug. 9, 2013

I cut the recipe in half. I only had time to refrigerate for 2 hours and it came out fine.

MY REVIEW
Reviewed Jul. 15, 2013

Hubby Loved this but would not use 2 1/2 cups water. Was a little to soupy but otherwise delicious. And yes use UNCOOKED beef.

MY REVIEW
Reviewed Jun. 3, 2013

Made this recipe a couple of weeks ago and I am just getting around to rating it. This is a great recipe for a family during the workweek because there is not a lot you need to do to prepare. First night we thought it was a little soggy, buy the leftovers were fabulous.

MY REVIEW
Reviewed Dec. 10, 2012

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!

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