I enjoy blending flavors from different cuisines, and Mexican and Italian foods pair surprisingly well. After trying Mexican Stuffed Shells and loving the combination, I wanted to explore more Mexican-Italian fusion dishes.
This Mexican Manicotti is simple to prepare and full of flavor. My husband loved it and asked me to make it again. I’ll be keeping this recipe on hand.
5 from 1 rating
Mexican Manicotti
Created by Amber Brady
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Yields7 to 8 Servings
Ingredients
- 1 lb ground beef
- 16 oz can refried beans
- 2 Tbsp taco seasoning
- 1 ½ cups shredded cheese, divided (Mexican blend or mozzarella blend)
- 1 pkg manicotti shells, (about 14 shells)
- 15 oz bottle green taco sauce, (such as La Victoria)
- 1 cup warm water
- Sour Cream (for serving, optional)
Instructions
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1. Cook the ground beef in a skillet over medium heat, breaking it into small pieces until no pink remains. Drain any excess fat and transfer the beef to a bowl.
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2. Stir the refried beans, taco seasoning, and ½ cup of the shredded cheese into the cooked beef until evenly combined.
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3. Fill the dry manicotti shells with the beef and bean mixture. You can spoon the filling in or use a zip-top bag with a corner snipped off to pipe it into the shells. Press the filling in well; there’s plenty for all the shells.
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4. Mix the green taco sauce with the warm water. Pour a thin layer of the sauce across the bottom of a 13×9-inch baking dish. Arrange the filled manicotti over the sauce, then pour the remaining sauce over the shells. Sprinkle with another ½ cup of the shredded cheese.
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5. Bake at 350°F (175°C) for 30 minutes. Remove from the oven, sprinkle the remaining ½ cup of cheese on top, and return to the oven for an additional 10 minutes, until the sauce bubbles and the cheese is melted. Let rest briefly before serving. Serve with sour cream if desired.
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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