Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
1/2 pound lean ground beef
1 c. refried beans
1 tsp. Mexican oregano, crushed
1/2 tsp. ground cumin
8 manicotti shells
1 1/4 (one and one-fourth) c. water
1 (8 ounce) can picante or taco sauce
8 oz. dairy sour cream
1/4 c. finely chopped scallion
1/4 c. sliced, pitted ripe olives
1/2 c. shredded Monterey Jack cheese
Combine ground beef, refried beans, oregano and cumin; mix well. Fill UNCOOKED manicotti shells with meat mixture. Arrange in a 10 x 6 x 2-in. baking dish.
Combine water and picante sauce or taco sauce; pour over manicotti shells. Cover with aluminum foil. Bake at 325 degrees fahrenheit for at least one hour until pasta is tender.
Combine sour cream, scallion and olives. Spoon down the center of the casserole; top with cheese. Bake for about 10 mins. or until the cheese melts.
Microwave instructions: After pouring water and sauce over shells, cover with vented plastic wrap. Cook on HIGH for 10 mins., half-turning the dish once.
Using tongs, turn shells over. Cook, covered, on MED. for 17 to 19 mins. or until pasta is tender, giving dish a half-turn once.
Combine sour cream, scallion and olives. Spoon down center of casserole; top with cheese. Cook, uncovered or without a lid, on HIGH for 2 to 3 mins. or until cheese melts.
Makes 4 servings.
