Mexican Manicotti

  • Currently 4/5
My family loves both pasta dishes and Mexican food, so this make-ahead recipe  combines the best of both worlds. You'll find this irresistible on cool evenings.
1 lb lean ground beef
1 can (16 oz) refried beans
2-1/2 tsp chili powder
1-1/2 tsp dried oregano
1 pkg (8 oz) manicotti shells
2-1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1/4 cup sliced green onions
1 can (2 1/4 oz) sliced ripe olives, drained, optional
3 jalapeno peppers, seeded and diced
1 cup (4 oz) shredded Monterery Jack or Mexican style cheese
1. In a bowl, combine the uncooked beef, beans, chili powder and oregano.  Spoon into uncooked manicotti shells; arrange in a greased 13 x 9 x 2 inch baking dish.  Combine water and picante sauce; pour over shells.  Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 1 hour.  Uncover; spoon sour cream over top.  Sprinkle with shredded cheese, onions, jalapeno peppers and olives if desired.  Bake 5-10 minutes longer or until cheese is melted. 
Makes: 8 servings

Nutritional Analysis:  One servings (prepared with fat free refried beans, light sour cream and reduced fat Monterey Jack cheese and without olives) equals 383 cals, 785 mg sodium, 47 mg cholesterol, 40 g carbs, 26 g protein, 13 g fat, 4 g fiber.
Meal   DinnerDish   Main Dish
Cooking Method   BakedPrep Time   more than 2 hours
Cooking Time   1 hour

Carolyn Beck

Member since Jun 2008

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