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Mexican Manicotti Recipe
Make this in the morning, bake it that evening. A hearty entree. Our vegetarians can leave out the meat, with great results.
1½ hours | 20 min prep
SERVES 8
1 lb lean ground beef
1 (16 ounce) can refried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) package manicotti
2 1/2 cups water
16 ounces picante sauce
16 ounces sour cream
1 cup shredded monterey jack cheese
1/4 cup sliced green onion
1/4 cup sliced ripe olives
In bowl, mix uncooked beef, beans, chili powder, and oregano.
Spoon into uncooked manicotti shells.
Place in greased 13x9 baking pan.
Mix water and sauce, pour over manicotti.
Cover and refrigerate 8 hours.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350* for 1 hour.
Uncover; spoon on sour cream.
Sprinkle with cheese, onions, and olives.
Bake for 8 minutes more.
Make this in the morning, bake it that evening. A hearty entree. Our vegetarians can leave out the meat, with great results.
1½ hours | 20 min prep
SERVES 8
1 lb lean ground beef
1 (16 ounce) can refried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) package manicotti
2 1/2 cups water
16 ounces picante sauce
16 ounces sour cream
1 cup shredded monterey jack cheese
1/4 cup sliced green onion
1/4 cup sliced ripe olives
In bowl, mix uncooked beef, beans, chili powder, and oregano.
Spoon into uncooked manicotti shells.
Place in greased 13x9 baking pan.
Mix water and sauce, pour over manicotti.
Cover and refrigerate 8 hours.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350* for 1 hour.
Uncover; spoon on sour cream.
Sprinkle with cheese, onions, and olives.
Bake for 8 minutes more.
