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Mexican Manicotti

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  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 6
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Pasta shells stand in for taco shells in this cheesy, beefy, change-of-pace main dish.
Created Sep 24, 2014
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Ingredients

  • 12 uncooked manicotti pasta shells
  • 1 lb lean (at least 80%) ground beef
  • 1 can (6 oz) Muir Glen® organic tomato paste
  • 1 package (1 oz) Old El Paso® taco seasoning mix
  • 1 1/2 cups water
  • 1 package (3 oz) cream cheese, softened
  • 1 egg
  • 1 1/2 cups sour cream (12 oz)
  • 2 1/2 cups shredded sharp Cheddar cheese (10 oz)
  • 2 cans (4 oz each) Old El Paso® whole green chiles, drained, chopped
  • 1/4 cup chopped fresh cilantro

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Rinse with cold water; drain well.
  • 2
    In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato paste, taco seasoning mix and water. Cook over medium heat 5 to 10 minutes until hot and bubbly.
  • 3
    In medium bowl, mix cream cheese, egg, sour cream, 1 1/2 cups of the cheese, the chiles and 2 tablespoons of the cilantro. Spoon about 3 tablespoons cheese mixture into each pasta shell. Spoon about 1 cup beef mixture into baking dish; top with filled shells and remaining beef mixture.
  • 4
    Cover; bake 40 to 45 minutes or until hot. Uncover; sprinkle remaining 1 cup cheese over shells. Bake 5 minutes longer or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro.

Nutrition Information

No nutrition information available for this recipe
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