Mexican-style manicotti
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Manicotti shells (i use 6) | |
| ½ | pounds | Lean ground beef (i have substituted ground turkey) |
| ¾ | cup | Refried beans |
| ¼ | cup | Sliced green onions |
| ½ | teaspoon | Ground cumin |
| 12 | ounces | Can whole kernel corn with sweet peppers, drained |
| 1 | can | (10 1/2 oz) enchilada sauce (I use salsa because I don't like enchilada sauce) |
| ½ | cup | Sour cream |
| ¼ | cup | Sliced green onions |
| ¼ | cup | Chopped pitted ripe olives |
| ¼ | cup | Chopped tomato |
Directions
Cook manicotti shells on the rangetop according to package directions.
Drain. Brown ground beef in a skillet (or in microwave). Drain off fat.
Stir in refried beans, first ¼ cup green onions and cumin. Spoon meat mixture into cooked maincotti shells. Arrange stuffed shells in a 2 qt.
microwave safe baking dish. pour corn and enchilada sauce over shells.
Cover with microwave-safe plastic wrap; turnbackone corner to vent. Cook the shells on high for 8-10 minutes or until the mixture is heated through, giving the dish a half-turn once. Spoon sour cream over casserole. Sprinkle with remainder of green onions, olives and chopped tomato.
**I often have a problem spooning the mixture into the manicotti shells.
So, I split the shell first and lay flat; stuff with mixture and reform into a tube and lay in dish with split side down.
Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 13:21:24 -0500 From: Amy Smalley <as5x@...>