Mexican Manicotti: When Tex-Mex Meets Pasta

Julie Ryan Evans
Food & Party

manicottiCan't decide between Tex-Mex and pasta for dinner? Have both. Mexican Manicotti is a great way to blend the two cuisines.

This great dish is easy, filling, and feeds a large group. You'll hear shouts of Ole! Mangia! And just flat-out MORE! Plus, it's a great one to make ahead the night before or before you leave for the day. Once dinnertime comes around, your work is mostly done.

Mexican Manicotti

  • 1 pound ground beef or ground turkey
  • 1 (16-ounce) can refried beans
  • 2 1/2 teaspoons chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 (8-ounce) package uncooked manicotti shells
  • 2 1/2 cups water
  • 16 ounces picante sauce -- as hot as you are brave
  • 2 cups sour cream (light works fine)
  • 1 cup Monterey Jack cheese
  • 1/4 cup sliced green onions
  • Sliced olives, if you like

In a large bowl, combine the uncooked beef, beans, chili powder, and oregano.

Spoon into uncooked manicotti shells; arrange in a greased 13-in. x 9-in. baking dish.

Combine water and picante sauce; pour over shells. Cover and refrigerate overnight or at least 8 hours.

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 cheese, onions, and olives if desired.

Bake 5-10 minutes longer or until the cheese is melted.

Image via mathematically_impossible/Flickr

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