Mexican Manicotti Casserole
- 1 pound lean ground beef
- 1 small onion - diced
- 1/2 of a 16 oz can (1 cup) refried beans
- 1 tsp oregano
- 1/2 tsp ground cumin
- 8 manicotti shells
- 1 cup salsa
- 1 cup water
- 1 8 oz carton sour cream
- 1/4 cup sliced pitted ripe olives
- 1 cup cheese
Arrange stuffed shells into a 9x13 inch baking dish.
Combine salsa and water and pour over shells.
Sprinkle cheese and olives over the top of the salsa. Cover and bake for about 30 minutes until shells are soft and casserole is bubbly.
Serve with extra salsa and sour cream
The line-up of ingredients. You could
even throw in a can of diced green chilies.
Brown
the onion and ground beef until done.
Then throw in half a can of
refried beans,
some sour cream, cumin, oregano and salt & pepper.
Stir that up until it's nice and combined. This is
where you'd add the
green chilies if you were using them.
Combine the water and salsa.
Stuff the UNCOOKED manicotti shells
with the meat mixture. How do you like
the nice and neat job I did with that? Not.
Then pour the salsa/water
mixture over the stuffed shells.
Sprinkle with grated cheese
and olives. Cover and bake for
30 minutes or so until hot and bubbly.
Serve with extra sour cream and salsa!!!
