Ingredients Jump to Instructions ↓

  1. 4 Manicotti shells (i use 6)

  2. pounds Lean ground beef (i have substituted ground turkey)

  3. cup Refried beans

  4. teaspoon Ground cumin

  5. 12 ounces Can whole kernel corn with sweet peppers, drained

  6. 1 can (10 1/2 oz) enchilada sauce (I use salsa because I don't like enchilada sauce)

  7. cup Sour cream

  8. cup Sliced green onions

  9. cup Chopped pitted ripe olives

  10. cup Chopped tomato

Instructions Jump to Ingredients ↑

  1. Cook manicotti shells on the rangetop according to package directions.

  2. Drain. Brown ground beef in a skillet (or in microwave). Drain off fat.

  3. Stir in refried beans, first ¼ cup green onions and cumin. Spoon meat mixture into cooked maincotti shells. Arrange stuffed shells in a 2 qt.

  4. microwave safe baking dish. pour corn and enchilada sauce over shells.

  5. Cover with microwave-safe plastic wrap; turnbackone corner to vent. Cook the shells on high for 8-10 minutes or until the mixture is heated through, giving the dish a half-turn once. Spoon sour cream over casserole. Sprinkle with remainder of green onions, olives and chopped tomato.

  6. **I often have a problem spooning the mixture into the manicotti shells.

  7. So, I split the shell first and lay flat; stuff with mixture and reform into a tube and lay in dish with split side down.

  8. Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 13:21:24 -0500 From: Amy Smalley


Send feedback