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Mexican-Style Manicotti
Recipe By : BHG Step-by-step Microwave Cookbook p 169
Serving Size : 3 Preparation Time :0:20
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
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6 manicotti shells
1/2 pound lean ground beed
3/4 cup refried beans
1/2 cup finely chopped celery
1/2 teaspoon ground cumin
1 12 oz can whole kernel corn with sweet peppers -- drained
1 8 oz bottle picante sauce
1/2 cup dairy sour cream
1/4 cup green onions -- sliced
1/4 cup chopped pitted ripe olives
1/4 cup chopped tomato
Cook manicotti shells according to package directions.
Meanwhile, in a 1 1/2 quart casserole, crumble ground beef. Cook, covered, on
100% power (high) for 2 1/2 to 3 1/2 minutes or till no pink remains. Drain
off fat. Stir in refried beans, celery, and cumin. Fill cooked manicotti
shells with meat mixture.
Arrange the stuffed shells in a 10x6x2 baking dish. Pour corn and picante
over shells. Cover with vented clear plastic wrap. Cook the stuffed shells on
high for 8 to 10 minutes or till mixture is heated through, giving the dish a
half turn once.
Spoon sour cream over casserole. Sprinkle with green onions, ripe olives, and
chopped tomato.
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NOTES : Use homemade Mexican herb pasta extruded with manicotti die
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