Main Dish Recipes

Mexican Manicotti
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Author Carol Laska - Winona, Minnesota
  • 1 lb Ground beef
  • 1 -- 16 oz can refried beans (may substitute can of chili beans)
  • 2 1/2 tsp chili powder
  • 1 1/2 tsp oregano
  • 1-16 oz jar of picante sauce
  • 1-8 oz box manicotti shells
  • 2 1/2 cups of water
  • 2 cups Swiss Valley Farms sour cream
  • 1 to 1 1/2 cups shredded Monterey Jack or Mexican blend/pizza blend cheese
  • 1/4 cup sliced onions and olives (optional)

In bowl, combine uncooked beef, chili powder, oregano and beans. Mix and spoon into the manicotti shells. Arrange these in a greased 9 x 13 pan. Mix water and picante sauce together and pour over shells. Cover and refrigerate all day or over night. Remove from fridge 30 minutes before baking. Place covered dish in oven and bake at 350° F for one hour. Spoon sour cream over top and sprinkle with shredded cheese 5 to 10 minutes before serving to allow cheese to melt. Garnish with onions and olives. Makes 8 servings. Can cut recipe in half and use a 9 x 9 pan for 4 servings.
Main Dish Recipes

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