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Mexican Manicotti
Mexican Manicotti
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Cheesy beef pasta shells - a fun twist on tacos!
Ingredients:
  • 12 uncooked manicotti pasta shells
  • 1 lb lean (at least 80%) ground beef
  • 1 can (6 oz) Muir Glen™ organic tomato paste
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 1/2 cups water
  • 1 package (3 oz) cream cheese, softened
  • 1 1/2 cups sour cream (12 oz)
  • 2 1/2 cups shredded sharp Cheddar cheese (10 oz)
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/4 cup chopped fresh cilantro
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray. Prepare pasta according to package instructions, then rinse with cold water and drain thoroughly.
  • In a 10-inch nonstick skillet, sauté the beef over medium-high heat for 5 to 7 minutes, stirring occasionally, until fully cooked. Drain any excess fat. Add tomato paste, taco seasoning mix, and water. Simmer over medium heat for 5 to 10 minutes until heated through and bubbly.
  • Combine cream cheese, egg, sour cream, 1 1/2 cups of cheese, chiles, and 2 tablespoons of cilantro in a medium bowl. Fill each pasta shell with about 3 tablespoons of the cheese mixture. Spread 1 cup of beef mixture in a baking dish, then layer the filled shells and top with the remaining beef mixture.
  • Bake covered for 40-45 minutes until hot. Uncover, sprinkle 1 cup cheese over shells, and bake for an additional 5 minutes until cheese is melted. Finish by sprinkling 2 tablespoons cilantro on top.

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