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    You are in: Home / Recipes / Mexican Manicotti Recipe
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    Mexican Manicotti

    Mexican Manicotti. Photo by Princess Pea

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    deepfreeze's Note:

    I was looking for a different way to use up some ricotta cheese in my fridge. I found this recipe on and modified it slightly. I like Mexican food and quite enjoyed this dish. It was also quite easy to make. You can make it as spicy as you would like to suite your taste.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Cook beef and onion in a large skillet, stirring occasionally, until no longer pink. Add water and seasoning mix; cook, stirring occasionally, until meixture is thickened.
    3. 3
      Combine 3/4 cup mozzarella, ricotta cheese, and chiles in small bowl.
    4. 4
      Spread 1 cup salsa onto bottom of 9 x 13 inch baking dish.
    5. 5
      Fill each tortilla evenly with beef mixture, and cheese mixture; roll up. Place in baking dish.
    6. 6
      Top with remaining salsa and remaining mozzarella cheese; cover.
    7. 7
      Bake for 30 to 35 minutes or until heated through. Sprinkle with green onions before serving.
    8. 8
      To Freeze ahead:Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350°F Bake for 45 to 50 minutes or until heated through. Sprinkle with green onions before serving.

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    Ratings & Reviews:

    • on March 21, 2011


      Made half a batch for DH and I and followed the instructions except for using Mexican blend cheese and almost using the whole jar of salsa (we like it moist) and using the rest of the salsa with some chips. Our salsa was spicey so we totally enjoyed our meal. Topped our "manicotti" with sliced green onions, olives and some sour cream. Made for Spring PAC 2011.

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    • on June 06, 2010


      This came up short for us, sorry. I used manicotti (since the recipe is Mexican "Manicotti"), used picante sauce and omitted the chilies (in the picante sauce already). This would have worked better with cheddar in the filling rather than mozzarella -- would give it more flavor. Also I chopped up black olives and added to the filling, as well as sprinkled on top after baking, along with the green onion. Might try again with cheddar and enchilada sauce, like another reviewer did.

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    • on February 12, 2008


      This was wonderful! Enjoyed the flavor. We did add cheddar cheese also and more mozz cheese. Very good though and will pass on to family / friends. Thank you!

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    Read All Reviews (8)

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    Nutritional Facts for Mexican Manicotti

    Serving Size: 1 (276 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 337.5
    Calories from Fat 149
    Total Fat 16.6 g
    Saturated Fat 8.0 g
    Cholesterol 67.9 mg
    Sodium 1116.8 mg
    Total Carbohydrate 23.7 g
    Dietary Fiber 2.6 g
    Sugars 4.4 g
    Protein 23.4 g

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