Mexican Manicotti

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Mexican Manicotti


  • 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


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.

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