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Title: Mexican Manicotti
Categories: Microwave Beef Pasta
Yield: 8 Servings
| 1 | lb | Lean ground beef |
| 1 | md | Onion; diced |
| 1/2 | Red bell pepper; diced | |
| 1/2 | Green bell pepper; diced | |
| 2 | Cloves garlic; minced | |
| 1 | cn | Refried beans |
| 1 | ts | Dried basil; crushed |
| 1 | ts | Chili powder |
| 10 | Manicotti shells; uncooked, (up to 12) | |
| 1 1/2 | c | Tomato sauce |
| 1 | c | Picante sauce |
| 1 1/2 | c | Sour cream |
| 1/3 | c | Green onion; sliced |
| 4 | oz | Can ripe olives; chopped |
| 1 | c | Monterey jack cheese; shredded |
Brown ground beef with the onion, peppers and garlic. Drain. Mix in refried beans, basil and chili powder. Fill uncooked shells with the meat mixture and put into an ungreased 9x13 inch baking dish. Any leftover meat mixture may be spread on top of shells. Combine tomato and picante sauce; pour evenly over shells. Caution: the shells MUST be covered completely with sauce. Cover with vented plastic wrap and microwave on high (100%) for 15 minutes, turning dish once. Turn dish and continue cooking on 80% for 20 minutes more, turning once. Combine sour cream, green onion and olives. Spoon over casserole. Top with cheese. Microwave, uncovered, on high for 2 to 3 minutes or until cheese melts. Makes 8 servings. Recipe adapted by Lynn Thomas dcqp82a. Serving suggestions: Serve with mixed green salad and garlic bread.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke previous next