Prep: 20 Mins Cook: 45 Mins

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.

Mexican Manicotti



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.

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.

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