Mexican Manicotti

Nicole Brummett's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 lb lean ground beef (optional)
• 1 (16 ounce) can refried beans
• 2 ½ teaspoons chili powder
• 1 ½ teaspoons dried oregano
• 1 (8 ounce) package manicotti
• 2 ½ cups water
• 1 (16 ounce) jar picante sauce
• 2 cups sour cream
• 1 cup shredded monterey jack cheese or 1 cup shreddedMexican blend cheese or 1 cup cheddar cheese
• ¼ cup sliced green onion
• sliced ripe black olives (optional)

Directions:

1. In a bowl combine beef (if desired), beans, chili powder, and oregano.
2. Spoon into uncooked manicotti shells; arrange into a greased 13x9x2 inch baking dish.
3. Combine water and picante sauce; pour over shells.
4. Cover and refrigerate overnight.
5. Remove from the refrigerator 30 minutes before baking.
6. Cover and bake at 350° for 1 hour.
7. Uncover; spoon sour cream over top.
8. Sprinkle with cheese, onions, and olives (if desired).
9. Bake 5 to 10 minutes longer or until cheese is melted.

Reviews

[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?

[FLUFFSTER]

I can't believe I've made this 3 times and didn't review it. I',m so sorry! I think I can sum it up with this comment by my hubby: "I think this may be the best Mexican food I've ever had." It's amazingly good! Thank you!! 9/09 I just wanted to add this to my previous post. I read one of the other members' review about using a baby spoon to get the mixture into the manicotti shells. I took a plastic bottle that has a snap on little cap, the ones tht you put ketchup and mustard in for a picnic. I just snipped off a little more of the opening, filled it with the mixture and then just squeezed the mixture into the shell.Hope this helps.

[Chef MB]

DELISH! Of course I played around with it, used leftover T'gving turkey instead of ground beef. Everyone at my house loved this! I let it sit for about an hour before cooking and the pasta was perfect. It was a tiny bit too saucy, so I'll just cut back on the water next time. Oh, and I used enchilada sauce in place of the picante sauce--it was really, really simple and tasty.