Microwave Mexican Manicotti Recipe

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Microwave Mexican Manicotti Recipe
Microwave Mexican Manicotti Recipe photo by Taste of Home
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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 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

Directions

In a bowl, combine the beef, beans, oregano and cumin; mix well. Stuff into manicotti shells; place in an ungreased 11-in. x 7-in. microwave-safe dish. Combine water and taco sauce; pour over shells. Loosely cover dish; microwave on high for 5 minutes. Turn shells with tongs. Microwave 5 minutes longer; turn shells again.
Cover and cook at 50% power for 17-19 minutes or until pasta is tender and meat juices run clear, turning dish a half turn once.
Spoon sour cream lengthwise down center; sprinkle with onions, olives and cheese. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted. Yield: 4 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Mexican Manicotti in Quick Cooking September/October 2002, p51

Nutritional Facts

1 each: 482 calories, 22g fat (12g saturated fat), 92mg cholesterol, 766mg sodium, 43g carbohydrate (8g sugars, 6g fiber), 25g protein.

  • 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
  1. In a bowl, combine the beef, beans, oregano and cumin; mix well. Stuff into manicotti shells; place in an ungreased 11-in. x 7-in. microwave-safe dish. Combine water and taco sauce; pour over shells. Loosely cover dish; microwave on high for 5 minutes. Turn shells with tongs. Microwave 5 minutes longer; turn shells again.
  2. Cover and cook at 50% power for 17-19 minutes or until pasta is tender and meat juices run clear, turning dish a half turn once.
  3. Spoon sour cream lengthwise down center; sprinkle with onions, olives and cheese. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted. Yield: 4 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
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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