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Microwave Mexican Manicotti

 Microwave Mexican Manicotti
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.
4 ServingsPrep: 15 min. Cook: 30 min.


  • 1/2 pound uncooked ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
  • 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.
  • Spoon sour cream lengthwise down center; sprinkle with onions, olives
  • and cheese. Microwave, uncovered, on high for 1-2 minutes or until

2 of 2

Microwave Mexican Manicotti (continued)

Directions (continued)

  • cheese is melted. Yield: 4 servings.
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.