Mexican Manicotti | May 2015
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Great recipes should be shared! Thank you Kristen K. for sharing Mexican Manicotti with the rest of us. What a great make ahead recipe for busy lifestyles. Very few easy to find (or easy to keep on hand) ingredients which is always a plus! |
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Baking temp: 350˚
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1. Brown and drain ground meat. Mix throughly with the taco seasoning and refried beans. 2. Stuff the meat mixture into the uncooked manicotti shells and place in a 13x9 inch pan. Cover with a jar of picante sauce and 1 large can of enchilada sauce. 3. Cover the 13x9 pan with foil and refrigerate for at least 8 hours or overnight. 4. Your 13x9 in a preheated 350° oven for 45 minutes. 5. Once cooked, cover with the shredded cheese and place back in the oven until the cheese has melted. 6. Serve with sour cream and cilantro. |
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Enjoy! Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to contactus@arnettsacres.com. Thank you. |
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