Recipe by deepfreeze
I was looking for a different way to use up some ricotta cheese in my fridge. I found this recipe on Meals.com 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.
Top Review by mama smurf
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.
- 1 lb lean ground beef
- 1 small onion, chopped
- 3⁄4 cup water
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 3⁄4 cups mozzarella cheese, shredded & divided
- 3⁄4 cup ricotta cheese
- 1 (650 ml) jar salsa, divided
- 1 (4 1/2 ounce) can diced green chilies
- 8 soft taco-size flour tortillas (10 inch)
- 1 green onion, chopped (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- 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.
- Combine 3/4 cup mozzarella, ricotta cheese, and chiles in small bowl.
- Spread 1 cup salsa onto bottom of 9 x 13 inch baking dish.
- Fill each tortilla evenly with beef mixture, and cheese mixture; roll up. Place in baking dish.
- Top with remaining salsa and remaining mozzarella cheese; cover.
- Bake for 30 to 35 minutes or until heated through. Sprinkle with green onions before serving.
- 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.