Mexican Manicotti
photo by Princess Pea
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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
- 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.
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Reviews
-
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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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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I made this tonight and our family loved it. This is going to be a regular at our family table. I used(recipe #109685) instead of the jarred salsa. It was delicious! I believe that my tortillas were the size for enchiladas but they were perfect. I put cheddar cheese on top instead of mozzarella. After it came out of the oven, I topped it with the green onion and sliced black olives. I served diced tomatoes and sour cream on the side. Thanks deepfreeze for sharing this recipe.
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RECIPE SUBMITTED BY
Deepfreeze-27
Canada