Mexican Manicotti
 
Recipe By :Lucy Shifton 
Serving Size : 8 Preparation Time :0:00 
Categories : Beef Casserole 
Cheese Ground beef 
Pasta Salsa 
Sour cream 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
1 lb.  Ground Chuck
16 oz.  Refried Beans
2-1/2 tsp  Chili Powder
1-1/2 tsp  Oregano
8 oz.  Manicotti -- uncooked
2-1/2 cup  Water
16 oz.  Picante Sauce
2 cup  Low-fat Sour Cream
1 cup  Monterey Jack Cheese -- shredded
1/4 cup  Scallions -- sliced
  ripe Olives -- sliced (optional)
 
Combine the uncooked beef, the cans, and seasonings. Spoon into uncooked 
manicotti shells. Arrange in a greased 9x13" pan. Combine water and picante 
sauce. Pour over shells. Cover and refrigerate overnight. Remove from 
refrigerator 30 minutes before baking. Cover and bake at 350 for one hour. 
Uncover. Spoon sour cream over the top. Sprinkle with cheese and scallion (and 
optional olives). Bake 5-10 minutes longer or until the cheese is melted. 
 
Description: "Meat-stuffed manicotti, Mexican style" 
Cuisine: "Must Make Ahead" 
Source: "Quick Cooking" 
 
- - - - - - - - - - - - - - - - - - - 
 
  per Serving (excluding unknown items): 464 Calories; 20g Fat (39.9% calories
  from fat); 25g Protein; 44g Carbohydrate; 4g Dietary Fiber; 67mg Cholesterol;
  913mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat;
1/2   other Carbohydrates.
 
Serving Ideas : Serve with Spanish rice, homemade salsa, and tortilla chips. 
 
NOTES : Can also be made without the ground beef for a vegetarian recipe. 
 
 
 
 
(ID: 79638) Mirror: rec.food.recipes: Wed, Jan 22, 2003


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