Mexican Manicotti

Kim Phillips-Randolph


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!


★★★★★ 4 votes



  • 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)

How to Make Mexican Manicotti


  1. 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.
  2. 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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