Wednesday, November 28, 2007

Mexican Manicotti

Serves/Makes: 6 | Difficulty Level: 3 | Ready In: > 5 hrs

1 pound lean ground beef
1 can (16 oz) refried beans
2 1/2 tablespoons chili powder
1 1/2 tablespoon dried oregano
1 package manicotti shells 8 oz
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterey Jack or Mexican style cheese
1/4 cup sliced green onions
sliced ripe olives (optional)

In a bowl combine the UNCOOKED beef, beans, chili powder, & oregano. Spoon into UNCOOKED manicotti shells, arrange in a greased 13"X9"X2" baking dish. Combine water & picante sauce, pour over shells. cover & refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover & bake @ 350 degrees for 1 hour. Uncover, spoon sour cream over the top, sprinkle with cheese, onion & olives if desired. Bake 5-10 minutes longer or until cheese is melted.

Modify for freezer: After assembling, freeze. Thaw completely in refrigerator before baking.


1 comment:

Chalene McGrath said...

I made this with HOT salsa...mistake. I am going to try mild. The flavor was good though. It was fun to prepare! I used a ziploc bag to squeeze the mixture in the noodle. Kind of like frosting...only with beans?!?