Mexican Manicotti Enchilada Style Recipes

MEXICAN MANICOTTI

Steps:

• In a bowl, combine 1 1/2 cup cheese and refried beans.
• Stuff uncooked pasta tubes with cheese mixture, pressing firmly into shells.
• Meanwhile, in microwave safe dish, combine water, enchilada sauce and tomato sauce.
• Microwave on HIGH until mixture is steaming hot (about 5-6 minutes).
• Pour about 1/2 the sauce into a 9x13 pan.
• Place uncooked stuffed tubes in pan, turning each to coat with sauce.
• Top with remaining sauce.
• Cover and bake at 375ºF for 20 minutes.
• Then turn shells over.
• Continue baking, covered, for 20 minutes.
• Uncover, top with remaining cheese.
• Bake 4-5 minutes longer or until cheese is melted.
• Dollop with sour cream and sprinkle with onions and olives.

MEXICAN MANICOTTI (ENCHILADA STYLE)

Steps:

• Preheat oven 350.
• Brown turkey, jalapeno, and green pepper until turkey is cooked through.
• Meanwhile heat water and cook manicotti according to package directions. (I always make a couple extra noodles because one or two inevitably break.).
• Drain turkey (if needed). Add water and taco seasoning. Simmer for about five minutes.
• Remove from heat and add refried beans. Let cool, so you don't burn yourself when you stuff the noodles.
• Put a thin layer of enchilada sauce at the bottom of 13X9 pan.
• Stuff cooked noodles with turkey mixture and place in pan.
• Top with remaining enchilada sauce. Cook for 30 minutes.
• Top with cheese and cook another 15 minutes.
• I like to serve mine with some shredded lettuce and tomato.

MEXICAN MANICOTTI MY WAY

Steps:

• 1. Mix raw ground beef with taco seasoning, 1 cup of cheese and 1 can refried black beans.
• 2. Using the uncooked manicotti shells, stuff the meat mixture into the shells and place in a large baking dish that has been sprayed with cooking spray.
• 3. Pour the jar of picante over the stuffed shells. Then pour in the 2 cups of warm water.
• 4. Cover with foil and bake in 350 degree oven for 1 hr to 1 1/2 hrs.
• 5. When shells are done and dish is bubbly top with sour cream, reserved cheese and olives.
• 6. Put back in oven for 5-10 minutes.
• 7. Remove from oven and top with green onions.

MEXICAN MANICOTTI

Steps:

• In bowl, mix uncooked beef, beans, chili powder, and oregano.
• Spoon into uncooked manicotti shells.
• Place in greased 13x9 baking pan.
• Mix water and sauce, pour over manicotti.
• Cover and refrigerate 8 hours.
• Remove from refrigerator 30 minutes before baking.
• Cover and bake at 350* for 1 hour.
• Uncover. Sprinkle with cheese, onions, and olives.
• Bake for 8 minutes more.
• Then add sour cream.

MICROWAVE MEXICAN MANICOTTI

Steps:

• Combine (uncooked) ground beef with refried beans.
• Stuff manicotti shells with ground beef/bean mixture and place in a medium casserole dish.
• Combine taco sauce and water.
• Pour over filled shells.
• Cover with plastic wrap.
• Cook on High for 10 minutes.
• Turn shells over.
• Cook 17 minutes at 70% power with wrap vented.
• Remove wrap; sprinkle with cheese.
• Heat until cheese is melted.
• Serve with sour cream and black olives.

MEXICAN MANICOTTI

Steps:

• In a bowl combine beef (if desired), beans, chili powder, and oregano.
• Spoon into uncooked manicotti shells; arrange into a greased 13x9x2 inch baking dish.
• Combine water and picante sauce; pour over shells.
• Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.
• Cover and bake at 350° for 1 hour.
• Uncover; spoon sour cream over top.
• Sprinkle with cheese, onions, and olives (if desired).
• Bake 5 to 10 minutes longer or until cheese is melted.

MEXICAN MANICOTTI

Steps:

• Preheat oven to 350°F.
• Cook beef and onion in a large skillet, stirring occasionally, until no longer pink. Add water and seasoning mix; cook, stirring occasionally, until meixture is thickened.
• Combine 3/4 cup mozzarella, ricotta cheese, and chiles in small bowl.
• Spread 1 cup salsa onto bottom of 9 x 13 inch baking dish.
• Fill each tortilla evenly with beef mixture, and cheese mixture; roll up. Place in baking dish.
• Top with remaining salsa and remaining mozzarella cheese; cover.
• Bake for 30 to 35 minutes or until heated through. Sprinkle with green onions before serving.
• To Freeze ahead:Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350°F Bake for 45 to 50 minutes or until heated through. Sprinkle with green onions before serving.

MEXICAN MANICOTTI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Rinse with cold water; drain well.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato paste, taco seasoning mix and water. Cook over medium heat 5 to 10 minutes until hot and bubbly.
• In medium bowl, mix cream cheese, egg, sour cream, 1 1/2 cups of the cheese, the chiles and 2 tablespoons of the cilantro. Spoon about 3 tablespoons cheese mixture into each pasta shell. Spoon about 1 cup beef mixture into baking dish; top with filled shells and remaining beef mixture.
• Cover; bake 40 to 45 minutes or until hot. Uncover; sprinkle remaining 1 cup cheese over shells. Bake 5 minutes longer or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro.

MEXICAN MANICOTTI

Steps:

• In a large bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13x9-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted.