Prep: 12 Mins Cook: 27 Mins
These stuffed shells combine Italian pasta with Mexican ingredients, yielding a satisfying and zesty casserole.

Mexican Stuffed Shells


  • 4 ozs. manicotti shells, cooked
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 garlic clove, crushed
  • 1 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 1/4 cup sour cream
  • 1 1/2 cup grated cheddar cheese
  • 1 head lettuce, shredded
  • 1 tomato, chopped
  • 1 green bell pepper, chopped


Preheat oven to 350°F. Cook manicotti shells according to package directions; drain, cover and set aside.

Combine ground beef, onion and garlic in a heavy-bottomed skillet. Cook until browned, about 5 minutes. Add chili powder, cumin, oregano and salt. Stir in salsa. Continue cooking, mixing well, about 5 minutes.

Remove from the heat and stir in sour cream.

Stuff prepared manicotti shells with meat mixture and arrange in a 2-quart baking dish. Cover with aluminum foil and bake for 15 minutes. Uncover and sprinkle with cheddar cheese.

Bake uncovered until cheese melts, about 2 minutes. Serve with shredded lettuce, chopped tomato and chopped green bell pepper.

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