Mexican Manicotti

I am a big fan of intermixing different cultures' foods!  I really do think that Mexican & Italian foods can be paired quite well with each other.  The last dish I tried, Mexican Stuffed Shells was absolutely amazing, so I knew I wanted to try some more Mexican-Italian combinations.  This one was fairly simple, but flavorful.  My husband loved it, & wants me to make it again for sure.  I will be keeping this recipe handy.

Mexican Manicotti

Recipe lightly altered from Chef In Training by: Amber (Dessert Now, Dinner Later!)

• 1lb ground beef
• 1 can refried beans
• 2 Tbsp taco seasoning (or 1 taco packet)
• 1 1/2 cups shredded cheese, divided (Mexican blend or whatever you have, I actually used a mozzarella blend)
• 1 pkg manicotti shells (about 14 in the package)
• 1-15oz bottle green taco sauce (I used La Victoria)
• 1 cup warm water
• Sour Cream

1. Cook ground beef until no longer pink, breaking up into fine pieces with your spoon.  Drain fat & put in a bowl.
2. Add refried beans, taco seasoning, & 1/2 cup cheese to the cooked meat.  Combine well with a spoon/spatula.
3. Fill dry manicotti shells with filling.  You may use a zip-top baggie & cut the corner to squeeze the filling into the shells.  I actually just used a spoon & would shove the filling deep inside with the handle of the spoon.  There is a lot of filling, so don't be shy.  Fill them up well.
4. Combine the green taco sauce with the warm water & pour a layer on the bottom of a large 13x9" rectangular glass baking dish.  Place the filled manicotti shells over the layer of sauce.  Pour remaining sauce on top of shells.  Sprinkle with 1/2 cup cheese.
5. Bake at 350*F for 30 minutes.  Sprinkle last 1/2 cup cheese on top & bake 10 more minutes until sauce is bubbly, cheese is melted, & everything is heated through.

I am a big fan of intermixing different cultures' foods!  I really do think that Mexican & Italian foods can be paired quite well with each other.  The last dish I tried, Mexican Stuffed Shells was absolutely amazing, so I knew I wanted to try some more Mexican-Italian combinations.  This one was fairly simple, but flavorful.  My husband loved it, & wants me to make it again for sure.  I will be keeping this recipe handy.

Mexican Manicotti

Recipe lightly altered from Chef In Training by: Amber (Dessert Now, Dinner Later!)

• 1lb ground beef
• 1 can refried beans
• 2 Tbsp taco seasoning (or 1 taco packet)
• 1 1/2 cups shredded cheese, divided (Mexican blend or whatever you have, I actually used a mozzarella blend)
• 1 pkg manicotti shells (about 14 in the package)
• 1-15oz bottle green taco sauce (I used La Victoria)
• 1 cup warm water
• Sour Cream

1. Cook ground beef until no longer pink, breaking up into fine pieces with your spoon.  Drain fat & put in a bowl.
2. Add refried beans, taco seasoning, & 1/2 cup cheese to the cooked meat.  Combine well with a spoon/spatula.
3. Fill dry manicotti shells with filling.  You may use a zip-top baggie & cut the corner to squeeze the filling into the shells.  I actually just used a spoon & would shove the filling deep inside with the handle of the spoon.  There is a lot of filling, so don't be shy.  Fill them up well.
4. Combine the green taco sauce with the warm water & pour a layer on the bottom of a large 13x9" rectangular glass baking dish.  Place the filled manicotti shells over the layer of sauce.  Pour remaining sauce on top of shells.  Sprinkle with 1/2 cup cheese.
5. Bake at 350*F for 30 minutes.  Sprinkle last 1/2 cup cheese on top & bake 10 more minutes until sauce is bubbly, cheese is melted, & everything is heated through.