Mexican-style manicotti

Yield: 4 Servings

Measure 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

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@...>

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