Mexican Manicotti
1 pound lean ground beef
1 can (16 ounces) re-fried beans
2-1/2 teaspoon chili powder
1-1/2 teaspoons dried oregano
1 package (8 ounces) manicotti shells
2-1/2 cups water
1 jar (16 ounces) picante sauce
2 cups (16 ounces) sour cream
1 cup (4 ounces) shredded Montery Jack OR Mexican-blend cheese 1/4 cup
sliced green onions
Sliced ripe olives, optional
In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13-in. x 9-in x 2-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hr. Uncover; spoon sour cream over top. Sprinkle with the cheese, onions and olives if desired. Bake 5-10 mins longer or until the cheese is melted. Makes 8 servings
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