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Mexican Manicotti

Serve this hearty entree with Spanish rice, homemade salsa and tortilla chips. I've also made it without ground beef, and our friends who are vegetarians requested the recipe. —Lucy Shifton, Wichita, Kansas
  • Total Time
    Prep: 15 min. + chilling Bake: 65 min. + standing
  • Makes
    8 servings

Ingredients

  • 1 pound lean ground beef
  • 1 can (16 ounces) refried beans
  • 2-1/2 teaspoons chili powder
  • 1-1/2 teaspoons dried oregano
  • 1 package (8 ounces) uncooked manicotti shells
  • 2-1/2 cups water
  • 1 jar (16 ounces) picante sauce
  • 2 cups sour cream
  • 1 cup shredded Monterey Jack or Mexican cheese blend
  • 1/4 cup sliced green onions
  • Sliced ripe olives, optional

Directions

  • In a large bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13x9-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted.
Nutrition Facts
1 each: 431 calories, 20g fat (12g saturated fat), 90mg cholesterol, 554mg sodium, 36g carbohydrate (6g sugars, 4g fiber), 23g protein.

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Reviews

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Average Rating:
  • BobbysChicagoBAbe
    Aug 29, 2019

    My family asked me when I'll be making it again! I did cut the water down to 1 3/4 c., added the seasonings that WDDYMNCOOK mentioned, and they really helped. It does look like everything is drowning at first, but it all comes out great in the end. I had some extra filling left over after filling the manicotti, and just sprinkled that over the top. If you can make this ahead of time, and then reheat, the taste makes a world of difference. My daughter and I had some the first time around, and we weren't that crazy about it. But reheated the next day made it a major hit with both of us!

  • teri43
    Jan 5, 2019

    No comment left

  • rosspisak
    Jun 26, 2015

    I made this twice now and find it to be just ok. Each time I made it I used different salsas. I think it might be a matter of finding the right salsa. I'm going to keep trying. I also cut the amount of water by 1/2 cup. Who knows my next time of making this might earn it 5 stars.

  • squatch44
    Jun 9, 2014

    Great taste...easy to make...turned out a little watery...next time I will cut down the amount of water!

  • Chef_Bird
    Apr 24, 2014

    My mother used to make this when I was a kid, and it was one of my favorite dinners. I've recently gotten married and I decided to test this recipe on my husband... He absolutely loved it!

  • choney2
    Jan 27, 2014

    My family and I really enjoyed this dish! Especially great was the ease in preparation- all done the night before and just pop in the oven the next day! Great tasting too!

  • elaineae
    Aug 9, 2013

    I cut the recipe in half. I only had time to refrigerate for 2 hours and it came out fine.

  • kenpat
    Jul 15, 2013

    Hubby Loved this but would not use 2 1/2 cups water. Was a little to soupy but otherwise delicious. And yes use UNCOOKED beef.

  • CookingRUs
    Jun 14, 2013

    No comment left

  • daduk
    Jun 3, 2013

    Made this recipe a couple of weeks ago and I am just getting around to rating it. This is a great recipe for a family during the workweek because there is not a lot you need to do to prepare. First night we thought it was a little soggy, buy the leftovers were fabulous.