Mexican Manicotti Recipe

Mexican Manicotti Recipe

8 pcs. of manicotti shells
1/2 lb. of ground beef (lean)
1 (8 oz.) can of taco or picante sauce
1 cup of refried beans
8 ozs. dairy sour cream
1/4 cup of ripe olives, pitted & sliced
1/2 tsp. of ground cumin
1 1/4 cup of water
1/4 cup of scallions, chopped finely
1/2 cup of Monterey Jack cheese, shredded
1 tsp. crushed Mexican oregano

Inside a bowl, mix together refried beans, beef, cumin and oregano & be sure to blend them well. Stuff the uncooked shells with the meaty mixture. Then, arrange the filled up shells inside a baking dish that measures around 10×6x2-inches.

In another bowl, mix together taco or picante sauce and water then pour this on the shells that have been filled up. Cover it with some foil and bake in the oven for 1 hr. at around 325′ F until shells becomes tender.

Mix together olives, scallions and sour cream and spread this out in the middle of your casserole and finish with a topping of Monterey Jack. Bake in the oven for around 10 mins. until shredded cheese is melting.

If using a microwave: After you have poured water & sauce on the shells that have been filled up, cover it with some plastic wrap that has been vented then cook it on HIGH settings for around 10 mins. and half-turn the pasta dish once.

Use tongs to turn over the shells. Continue to cook it covered with the settings lowered to MEDIUM for another 17-19 mins. just until shells becomes tender also half-turn the dish once.

Mix olives, scallions and sour cream and spread it on the middle of your casserole and finish with a sprinkling of Monterey Jack.

Take off the cover and continue to cook it for around 2-3 mins. with the settings set to HIGH until cheese is melting.

Serves 4