Mexican Manicotti Recipe
Mexican Manicotti Recipe
- 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
- 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.
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
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"I made this twice now and find it to be just ok. Each time I made it I used different salsas. I think it might be a matter of finding the right salsa. I'm going to keep trying. I also cut the amount of water by 1/2 cup. Who knows my next time of making this might earn it 5 stars."
"Great taste...easy to make...turned out a little watery...next time I will cut down the amount of water!"
"My mother used to make this when I was a kid, and it was one of my favorite dinners. I've recently gotten married and I decided to test this recipe on my husband... He absolutely loved it!"
"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!"
"I cut the recipe in half. I only had time to refrigerate for 2 hours and it came out fine."
"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."
"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."
"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!"
"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."
"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!"
"Have made this dish many times so good every one loves it ."
"This has become a family favorite. No changes needed."
"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!"
"Excellent! The only thing I sometimes add are caramelized onions (I love them and I usually have these on hand. I cook 8-10 lbs and freeze them - Sweet onions are't available all year round). The recipe calls for UNCOOKED beef. It adds moisture and the flavor melds with the other ingredients.After baking at 350 degrees for a over an hour I can't imagine there would be any question about it being cooked."
"This was great. Will make again and again."
"I have been making this recipe since the book came out. I recently made a quadriple batch for the volleyball team dinner. I thought that there were be leftovers for the rest of the family; however, there weren't, and the girls came back and scraped the pan out. I have had to share this recipe with all of them!"
"My mom started making this YEARS ago when it was in Quick Cooking. I know make it for my family. It's always a hit. Great meal to freeze ahead and throw in the oven for a quick dinner."
"I have made this recipe many times and it is excellent. Follow the recipe as stated. DO NOT cook the shells or beef before assembling. I was nervous this 1st time I made it but it turned out to be great. This is a favorite of ours and we enjoy it often."
"jackyminer,The recipe states "uncooked beef"."
"Are the shells stuffed with cooked or uncooked ground beef? Pls confirm."
"We LOVE this recipe at my house, if you can't make the night before, I have cooked the shells according to package directions, browned the beef, added the beans and everything like the recipe says, and cooked it that way. Much better to do ahead of tme though!"
"Is this recipe incorrect? It says to combine the "uncooked beef, refried beans, etc...", but I imagine you are really supposed to brown and drain the beef first?"
"I've been using this Taste of Home recipe since it was first printed about 8 years ago. We love it! A friend of mine asked for the recipe but when she made it, she didn't make it the night before and the noodles were still hard. But if you follow the directions correctly it will come out perfect every time! I double it up when we have friends coming over. Takes the stress out of running around and trying to cook at the last minute."
"Love It! I like the fact that the work is done the night before, so on a busy day I still can have such a great meal. My husband cannot eat pasta sauce.... so anything similar to traditional lasagna, etc is appreciated in my house."
"this is one of our favorite recipes!!"
"LOVE this recipe!! what a twist on manicotti - a mexican version!! my family gobbles this up - the flavor is just bursting! YUM!"