Mexican Manicotti

Kim Phillips-Randolph Recipe

By Kim Phillips-Randolph n2cookn


My Mom used to make this when we'd come for a visit. It's best served with Spanish rice, salsa and tortilla chips. A big family hit!


1 lb
lean ground beef
1 can(s)
refried beans
2 1/2 tsp
chili powder
1 1/2 tsp
oregano, dried
1 pkg
manicotti shells
2 1/2 c
1 jar(s)
picante sauce
2 c
sour cream
1 c
monterey jack cheese, shredded
1/4 c
green onions, sliced
1 jar(s)
black olived, sliced (optional)

Directions Step-By-Step

In a bowl, combine the uncooked beef, beans, chili powder, oregano. Spoon into uncooked manicotti shells; arrange in a greased 13 in by 9 in by 2 in baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hour. Uncover and spoon sour cream over the top. Sprinkle with the cheese, onions and olives, if desired.
Bake 5 - 10 minutes longer or until the cheese is melted.

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Nancy J. Patrykus Finnjin
Aug 2, 2015
I gave this recipe a 5-star rating.
Nancy J. Patrykus Finnjin
Aug 2, 2015
KIM, What I love about this recipe:
1. The different flavors
2. Putting it all together, the day before. Not heating the oven yet !!
3. Then baking it the next morning...when it is cooler.

We have had very unusual weather for a month!
Heat in the High... 90s most of last month.
Crazy weather here in Spokane, WA.
The last two days 102 an 103 !!
High 70s is the usual this time of year..!!!

So thank you for this recipe, a great idea.
Sounds delish.......
Hugs, ...Nancy........8/2/15
Jan 26, 2014 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)
Kim Phillips-Randolph n2cookn
Apr 26, 2013
it would be difficult filling the cooked shells. there's
no need to cook them ahead since they soften overnight
before you cook the casserole.
Marlene Lovett Bakein
Apr 26, 2013
Have you tried this cooking your shells first...