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Mexican Manicotti Recipe
Mexican Manicotti Recipe photo by Taste of Home
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Mexican Manicotti Recipe

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4.5 26 40
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

431 calories: 1 each, 20g fat (12g saturated fat), 90mg cholesterol, 554mg sodium, 36g carbohydrate (6g sugars, 4g fiber), 23g 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


Reviews for Mexican Manicotti

AVERAGE RATING
(40)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
rosspisak
Reviewed Jun. 26, 2015

"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."

MY REVIEW
squatch44
Reviewed Jun. 9, 2014

"Great taste...easy to make...turned out a little watery...next time I will cut down the amount of water!"

MY REVIEW
Chef_Bird
Reviewed Apr. 24, 2014

"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 REVIEW
choney2
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
elaineae
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
kenpat
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
daduk
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
charlottesumtimz
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!"

MY REVIEW
laurievm
Reviewed Mar. 9, 2012

"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."

MY REVIEW
WDBYMNCook
Reviewed Oct. 30, 2011

"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!"

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