Mexican Manicotti
Serves: 8
Plan ahead and start the night before
1 pound ground beef lean
16 ounces refried beans
2 1/2 teaspoons chili powder
1 1/2 teaspoons oregano
8 ounces manicotti shells
2 1/2 cups water
16 ounces picante sauce
16 ounces sour cream
4 ounces Monterey Jack cheese shredded
1/4 cup green onions sliced
1/4 cup olives sliced (Optional)
In a bowl, combine the uncooked beef, beans, chili powder, and oregano.
Spoon into uncooked manicotti shells.
Arrange in a greased 13 x 9 baking dish.
Combine water and picante sauce and pour over shells.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350° for 1 hour.
Uncover, spoon sour cream over the top.
Sprinkle with the cheeses, onions, and olives if desired.
Bake 5 - 10 mintues longer or until the cheese is melted.
Recipe formatted with the Cook'n Recipe Program from DVO Enterprises.