Recipe by Nicole Brummett
I have made this both ways and actually prefer it Vegetarian style without the beef. This is delicious and is a big hit with the kids. This is so creamy they won't even realize theres no beef in it if you leave it out. The prep time is making this without the beef.
Top Review by papergoddess
I would just like to comment that I find it interesting that this recipe was posted in November, 2001. Inez Willenborg's wasn't posted until 4/24/2002, yet hers is a NUMBER 1 rated recipe. Doesn't seem fair, does it?
- 1 lb lean ground beef (optional)
- 1 (16 ounce) can refried beans
- 2 1⁄2 teaspoons chili powder
- 1 1⁄2 teaspoons dried oregano
- 1 (8 ounce) package manicotti
- 2 1⁄2 cups water
- 1 (16 ounce) jar picante sauce
- 2 cups sour cream
- 1 cup shredded monterey jack cheese or 1 cup shredded Mexican blend cheese or 1 cup cheddar cheese
- 1⁄4 cup sliced green onion
- sliced ripe black olives (optional)
Directions See How It's Made
- In a bowl combine beef (if desired), beans, chili powder, and oregano.
- Spoon into uncooked manicotti shells; arrange into a greased 13x9x2 inch 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 top.
- Sprinkle with cheese, onions, and olives (if desired).
- Bake 5 to 10 minutes longer or until cheese is melted.