Mexican Manicotti My Way

Laura Yoder


I was undecided on what to fix for supper. I was teetering between mexican and italian so I decided to experiment and this is what I came up with. I must say....I did good!

★★★★★ 57 votes
1 Hr 30 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
OHHHH MY GOODNESS!! This dish is fabulous! Laura was right when she said she did good!!!

The meat and bean mixture inside the pasta was perfect, and the creamy cheese and sour cream was the ideal touch on top. (If you don't like black olives and green onions you could easily leave that off.)

I served this with corn but as an afterthought, though Spanish rice would also be great with this. It smells great, looks great and makes a lot, too - perfect for a large get-together!


1 lb
lean ground beef
2 c
mexican blend shredded cheese
1 can(s)
refried black beans (bush's)
1 pkg
taco seasoning mix
1 jar(s)
16 oz. picante sauce
2 c
sour cream
green onions, sliced
1 small can(s)
sliced black olives
2 c
water, warm
1 box
manicotti shells

How to Make Mexican Manicotti My Way

About Mexican Manicotti My Way

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy