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Mexican Manicotti Recipe
Mexican Manicotti Recipe photo by Taste of Home

Mexican Manicotti Recipe

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"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
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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

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

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
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
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."

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