Mexican Manicotti
By Yankee Magazine|Feb 27 2007|
Ingredients
Mexican Manicotti – Refried beans
1 pound lean ground beef
1 can (16 ounces) refried beans
2-1/2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1 package (8 ounces) uncooked 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 cheese blend
1/4 cup sliced green onions
Sliced ripe olives, optional
Instructions
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. 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
cheese, onions and olives if desired. Bake 5-10 minutes longer or until the
cheese is melted. Yield: 8 servings.
