Mexican-Style Manicotti
Yield
3 servingsPrep
25 minCook
15 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pasta, manicotti shells
|
*
|
| ½ | pound |
ground beef, lean
|
|
| ¾ | cup |
refried beans
|
|
| ½ | cup |
celery
finely chopped |
|
| ½ | teaspoon |
cumin
ground |
|
| 12 | ounces |
corn kernels, canned
with sweet peppers, drained |
|
| 8 | ounces |
picante sauce
|
|
| ½ | cup |
sour cream
dairy |
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
olives
chopped, ripe, pitted |
*
|
| ¼ | cup |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pasta, manicotti shells
|
*
|
| 226.8 | g |
ground beef, lean
|
|
| 177 | ml |
refried beans
|
|
| 118 | ml |
celery
finely chopped |
|
| 2.5 | ml |
cumin
ground |
|
| 346.8 | ml/g |
corn kernels, canned
with sweet peppers, drained |
|
| 231.2 | ml/g |
picante sauce
|
|
| 118 | ml |
sour cream
dairy |
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 59 | ml |
olives
chopped, ripe, pitted |
*
|
| 59 | ml |
tomatoes
chopped |
|
Directions
Cook manicotti shells according to package directions.
Meanwhile, in a 1½ quart casserole, crumble ground beef.
Cook, covered, on 100% power (high) for 1½ to 1½ minutes or until no pink remains.
Drain off fat.
Stir in refried beans, celery, and cumin.
Fill cooked manicotti shells with meat mixture.
Arrange the stuffed shells in a 10x6x2 baking dish .
Pour corn and picante over shells.
Cover with vented clear plastic wrap.
Cook the stuffed shells on high for 8 to 10 minutes or until mixture is heated through, giving the dish a half turn once.
Spoon sour cream over casserole.
Sprinkle with green onions, ripe olives, and chopped tomato.
