Mexican Manicotti

I am a big fan of intermixing different cultures’ foods! I really do think that Mexican & Italian foods can be paired quite well with each other. The last dish I tried, Mexican Stuffed Shells was absolutely amazing, so I knew I wanted to try some more Mexican-Italian combinations.

This one was fairly simple, but flavorful. My husband loved it, & wants me to make it again for sure. I will be keeping this recipe handy.

5 from 1 rating

Mexican Manicotti

Created by Amber Brady

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YieldsYields7 to 8 Servings

Ingredients

• ▢ 1 lb ground beef
• ▢ 16 oz can refried beans
• ▢ 2 Tbsp taco seasoning
• ▢ 1 ½ cups shredded cheese, divided (Mexican blend or whatever you have, I actually used a mozzarella blend)
• ▢ 1 pkg manicotti shells, (about 14 in the package)
• ▢ 15 oz bottle green taco sauce, (I used La Victoria)
• ▢ 1 cup warm water
• ▢ Sour Cream

Instructions

 

• Cook ground beef until no longer pink, breaking up into fine pieces with your spoon. Drain fat & put in a bowl.
• Add refried beans, taco seasoning, & ½ cup cheese to the cooked meat. Combine well with a spoon/spatula.
• Fill dry manicotti shells with filling. You may use a zip-top baggie & cut the corner to squeeze the filling into the shells. I actually just used a spoon & would shove the filling deep inside with the handle of the spoon. There is a lot of filling, so don’t be shy. Fill them up well.
• Combine the green taco sauce with the warm water & pour a layer on the bottom of a large 13×9″ rectangular glass baking dish. Place the filled manicotti shells over the layer of sauce. Pour remaining sauce on top of shells. Sprinkle with ½ cup cheese.
• Bake at 350˚F for 30 minutes. Sprinkle last ½ cup cheese on top & bake 10 more minutes until sauce is bubbly, cheese is melted, & everything is heated through.

Notes

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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Recipe lightly altered from Chef In Training