Wednesday, November 4, 2009

Mexican Manicotti

  • 1 pound lean ground beef
  • 1 can (16 ounces) refried beans
  • 2-1/2 teaspoons chili powder
  • 1-1/2 teaspoons dried oregano
  • 1 package (8 ounces) uncooked manicotti shells
  • 2-1/2 cups water
  • 1 jar (16 ounces) picante sauce
  • 2 cups (16 ounces) sour cream
  • 1 cup (4 ounces) shredded Monterey Jack or Mexican cheese blend
  • 1/4 cup sliced green onions
  • Sliced ripe olives, optional

Directions

  • In a large bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13-in. x 9-in. 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° for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 431 calories, 20 g fat (12 g saturated fat), 90 mg cholesterol, 554 mg sodium, 36 g carbohydrate, 4 g fiber, 23 g protein.




4 comments:

Growin' with it! said...

oh my word lynn...i just made this the other night. my husband rants over and over again how it's "restaurant quality" cuz of the spices...i do not like it! and the work it takes to make the doggone thing isn't easy! what we do for our men!

LifeAtTheCircus.com said...

I was thinking this looked super easy as you don't even cook the meat ahead of time! And I love almost anything mexican, especially enchilladas.... looks like next week I've got too Lynn Specials on the menu!! WAHOO!! Thanks for sharing!

Jen said...

I made this a few weeks ago and I must say I was disappointed - it wasn't nearly as good as when you made it at the beach. The terrible thing is, I can't figure out what I could have done differently! Oh, well - I'll just have to eat it when you make it! :)

Monica said...

I make this same dish too. I've found that soaking overnight makes it soggy, so I emit that step. And to fill the shell, I put the meat mixture in a big baggie, snip off a corner and works great.