Mexican Manicotti
Total Time
Prep: 15 min. + chilling Bake: 65 min. + standing
Makes
8 servings
Serve this hearty entree with Spanish rice, homemade salsa and tortilla chips. I've also made it without ground beef, and our friends who are vegetarians requested the recipe. —Lucy Shifton, Wichita, Kansas
Mexican Manicotti Recipe photo by Taste of Home
Reviews
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I followed recipe as directed except I used one cup sour cream and it was plenty. Overall, I feel it the dish was bland. I also kind of felt like I was eating lasagna. If I make this again I will use a taco seasoning packet.
My family asked me when I'll be making it again! I did cut the water down to 1 3/4 c., added the seasonings that WDDYMNCOOK mentioned, and they really helped. It does look like everything is drowning at first, but it all comes out great in the end. I had some extra filling left over after filling the manicotti, and just sprinkled that over the top. If you can make this ahead of time, and then reheat, the taste makes a world of difference. My daughter and I had some the first time around, and we weren't that crazy about it. But reheated the next day made it a major hit with both of us!
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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.