Mexican Manicotti

Submitted by: Amber Moeller

Makes: 6-8 servings

  • 1 lb. lean ground beef
  • 1 can (16 oz) refried beans
  • 2-1/2 t. chili powder
  • 1-1/2 t. dried oregano
  • 1 pkg. (8 oz) mancotti shells
  • 2-1/2 c. water
  • 1 jar (16 oz) picante sauce
  • 2 c. sour cream
  • 1 c. shredded Monterey Jack or Mexican style cheese
  • 1/4 c. sliced green onion
  • sliced ripe olives, optional

In a bowl, combine the cooked beef, picante sauce, refried beans, chili powder and oregano. Spoon into uncooked manicotti shells. Pour water over top. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350ºF for 1 hour. Uncover; spoon sour crem over top. Sprinkle with cheese, onions and olives, if desired. Bake for 5-10 minutes longer or until the cheese is melted.


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