Mexican Manicotti

This is a really nice change from its Italian cousin.

Mexican Manicotti

1/2 pound lean ground beef
1/2 of a (16 oz) can refried beans
1 tsp dried oregano, crushed
1/2 tsp ground cumin
8 manicotti shells
1/4 c water
1 8 oz can picante sauce
1 8 oz sour cream
1/4 c finely chopped green onion
1/4 c sliced pitted ripe olives
1/2 c shredded Monterey Jack cheese

Combine beef, beans, oregano and cumin. Fill uncooked manicotti shells with meat mixture. 
Arrange in a 11x7x2 inch baking dish. Combine water and picante sauce over shells. Cover with vented plastic wrap. Microwave for 10 minutes giving dish a half-turn once. Using tongs, turn shells over. Microwave 17-19 minutes or until pasta is tender, giving dish a half-turn once. Combine sour cream, green onion and olives. Spoon down center of casserole, top with cheese. Heat an additional 2 minutes. Serves 4.

Contact Us

The Florida Conference of The United Methodist Church

450 Martin L King Jr Ave
Lakeland, FL 33815

(863) 688-5563 or toll free (800) 282-8011