THEME: Mexican Manicotti Enchiladas
Jamie R
Try a quick and easy enchilada recipe, using Picante Sauce.
14 pieces Manicotti, uncooked
1 lb. ground beef, extra lean
1 cup onion, chopped
1 green bell pepper, diced
1 can (4 oz.) green chilies, chopped, undrained
3/4 cup sour cream, divided
1 tsp. salt
1 jar (16 oz.) medium Picante Sauce, heated
1/2 cup Cheddar cheese shredded
1/4 cup green onions, sliced
Prepare pasta according to package directions. Rinse pasta in cold
water, drain and set aside.
While pasta is cooking, saut� beef, onion and green pepper in large
skillet until browned; drain well. Stir in chilies, 1/2 cup sour
cream and salt. When pasta is done, drain well. Fill manicotti with
beef mixture.
Preheat oven to 375� F. Spread 1/2 cup Picante sauce over bottom of
glass 9" x 13" baking dish that has been coated with cooking spray.
Place filled manicotti side by side on top of sauce. Pour remaining
salsa evenly over manicotti. Sprinkle with cheese. Cover with
aluminum foil and bake 20 to 25 minutes or until heated through.
Garnish with remaining 1/4 cup sour cream and sprinkle green onions
on top. Serve immediately.