Mexican Manicotti

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 409.0
  • Total Fat: 15.0 g
  • Cholesterol: 68.6 mg
  • Sodium: 941.5 mg
  • Total Carbs: 38.9 g
  • Dietary Fiber: 7.3 g
  • Protein: 25.9 g

View full nutritional breakdown of Mexican Manicotti calories by ingredient
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Number of Servings: 8


    Ground Beef 93% Lean (1 lb.)
    Refried Beans (16 oz. can)
    Chili powder (2.5 tsp)
    dried oregano (1.5 tsp)
    Whole Wheat Manicotti Shells (8 oz.)
    Picante Sauce (16 oz.)
    Sour Cream, reduced fat (16 oz.)
    Cheddar or Mexican blend cheese (8 oz.)
    Green Onions, optional (0.25 cups)
    Black Olives, optional


Preheat oven to 350 degrees.

Combine uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells and place in a greased 9 X 13 pan. Pour picante sauce over shells. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake for 1 hour at 350 degrees. Uncover and spoon sour cream on top. Sprinkle cheese, onion and olives on top of that. Bake for 5-10 more minutes to melt cheese. Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user MDEAL72.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    9 POINTS - 11/3/09

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  • My husband enjoyed this. It's one of my favorites! - 6/7/13

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  • When I first tried this I thought it was bland but I made it a second time and browned the meat first and made it in advance and refrigerated it over night and that made all the difference. How delicious! My family loves this! - 12/3/09

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  • I personally did not enjoy this at all and I cooked everything to the "T". Maybe cooking the nnodles and meat before stuffing them would be better...and some extra flavor as I found this to be very flavorless with bad texture. Who knows, maybe I did do something wrong. - 11/18/09

    Reply from MDEAL72 (11/23/09)
    Thank you for this feedback. When I make this, I usually pre-make everything and refrigerate it overnight, then bake it the next day. I think that makes a difference in the flavors soaking in and the noodles softening up. So I've updated the recipe to reflect that. Maybe that will help.

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  • awesome my family loved it - 11/17/09

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