Friday, January 8, 2010

Mexican Manicotti

Mexican Manicotti
Tammie McCammon

1 lb lean ground beef
1 (16 oz) can refried beans
2 ½ T. Chili powder
1 ½ T. Dried Oregano
1-package manicotti shells
1 (16oz) jar Picante sauce
2-½ cups water
Optional toppings:
1 16oz container sour cream
1 cup Colby Jack or Mexican Style Cheese
¼ c slices green onions
Sliced olives

Combine uncooked beef, beans and seasonings, stuff into uncooked manicotti shells. Place in baking dish. Combine ingredients for sauce, pour over shells, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover and bake @ 350 degrees for 1 hour. Uncover, spoon sour cream over the top, sprinkle with cheese, onion and olives if desired. Bake 5-10 minutes longer or until cheese is melted.

Freezer directions. The NIGHT BEFORE, take stuffed manicotti shells out of bags and put in baking dish, cover with sauce and refrigerate, then follow above directions.

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