Recipe

Mexican Manicotti Recipe

Add Step-by-Step Photos	Cheric / All my dishes 1 year, 7 months ago Okay...this calls for spooning uncooked meat in the shells and refrigerating overnight....that scared me a little LOL so I cook the meat (at a low temp...don't "fry" it!) and the shells (to al dente) and then put it together and bake it. No problem! And I feel safer LOL! :)... More Prep:30m Cook:70m Servings:8	Cheric
	hearty mexican manicotti

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Ingredients

1 lb lean ground beef

1 can (16 ounces) refried beans

2 1/2 tsps chili powder

1 1/2 tsps dried oregano

1 pkg (8 ounces) 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-blend cheese

1/4 cup sliced green onions

Sliced ripe olives, optional

Directions

In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13-in. x 9-in. x 2-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 the cheese, onions, and olives if desired. Bake 5 to 10 minutes longer or until the cheese is melted.

If you cook the meat and shells separately like I do....decrease your cooking time. Should only take about 20 minutes...just to heat thoroughly and melt the cheese.

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