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

Microwave Mexican Manicotti Recipe

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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.
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 serving (1 each) equals 482 calories, 22 g fat (12 g saturated fat), 92 mg cholesterol, 766 mg sodium, 43 g carbohydrate, 6 g fiber, 25 g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Mexican Manicotti in Quick Cooking September/October 2002, p51

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