Mexican Manicotti
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 207.1
- Total Fat: 10.9 g
- Cholesterol: 49.3 mg
- Sodium: 609.3 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 0.6 g
- Protein: 17.6 g
View full nutritional breakdown of Mexican Manicotti calories by ingredient
Introduction
I've made this probably more than anything else in this book. A great dish to take over to friends in need. Easy to put together and easy for them to reheat. Cook it in an aluminum tin for easy throw away.Beef, cheeses and salsa make a Manicotti a la Mexicana to beat the band! Monterey Jack and ricotta cheeses combine with green chiles and thick and chunky salsa to fill soft tortillas in a great oven dish.
I've made this probably more than anything else in this book. A great dish to take over to friends in need. Easy to put together and easy for them to reheat. Cook it in an aluminum tin for easy throw away.
Beef, cheeses and salsa make a Manicotti a la Mexicana to beat the band! Monterey Jack and ricotta cheeses combine with green chiles and thick and chunky salsa to fill soft tortillas in a great oven dish.
Number of Servings: 10
Ingredients
-
1 pound lean ground beef
3/4 cup water
1 package (1.25-oz.)ORTEGA Taco Seasoning Mix - Regular
1 3/4 cups shredded Monterey Jack cheese, divided
3/4 cup ricotta
1 (24-oz jar)ORTEGA Salsa - Thick & Chunky (Medium), divided
1 can (7-oz.)ORTEGA Whole Green Chiles, halved
10 (8-inch) soft taco-size tortillas
1 chopped green onions (optional)
Directions
PREHEAT oven to 350° F.
COOK beef in large skillet, stirring occasionally, until no longer pink. Add water and seasoning mix; cook, stirring occasionally, until mixture is thickened.
COMBINE 3/4 cup Monterey Jack cheese and ricotta cheese in small bowl. Spread 1 cup salsa onto bottom of 13 x 9-inch baking dish.
FILL each tortilla evenly with beef mixture, cheese mixture and 1 green chile half; roll up. Place in baking dish. Top with remaining salsa and remaining Monterey Jack cheese; cover.
BAKE for 30 to 35 minutes or until heated through. Sprinkle with green onions before serving.
FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
PREHEAT oven to 350° F.
BAKE for 45 to 50 minutes or until heated through.
Optional: Sprinkle with green onions before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user COACHINTX.
COOK beef in large skillet, stirring occasionally, until no longer pink. Add water and seasoning mix; cook, stirring occasionally, until mixture is thickened.
COMBINE 3/4 cup Monterey Jack cheese and ricotta cheese in small bowl. Spread 1 cup salsa onto bottom of 13 x 9-inch baking dish.
FILL each tortilla evenly with beef mixture, cheese mixture and 1 green chile half; roll up. Place in baking dish. Top with remaining salsa and remaining Monterey Jack cheese; cover.
BAKE for 30 to 35 minutes or until heated through. Sprinkle with green onions before serving.
FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
PREHEAT oven to 350° F.
BAKE for 45 to 50 minutes or until heated through.
Optional: Sprinkle with green onions before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user COACHINTX.
