Microwave Mexican Manicotti |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe from Nancy Ensor of Oviedo, Florida is a time-saver because you don't need to cook the pasta shells first. It's easy to prepare and a delightful twist to Mexican cooking, she relates. Ingredients:
1/2 pound uncooked lean ground beef |
1 cup refried beans |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
8 uncooked manicotti shells |
1-1/4 cups water |
1 cup taco or picante sauce |
1 cup (8 ounces) sour cream |
1/4 cup finely chopped green onions |
1/4 cup sliced ripe olives |
1/2 cup shredded monterey jack cheese |
Directions:
1. In a large bowl, combine the beef, beans, oregano and cumin. Stuff into manicotti shells; place in an ungreased 11-in. x 7-in. microwave-safe dish.
2. In a small bowl, combine water and taco sauce; pour over shells. Loosely cover dish; microwave on high for 3-4 minutes. Turn shells with tongs. Microwave 3-4 minutes longer; turn shells again.
3. Cover and cook at 50% power for 12-15 minutes or until pasta is tender and meat is no longer pink, turning dish a half turn once.
4. Spoon sour cream lengthwise down center; sprinkle with onions, olives and cheese. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted. Yield: 4 servings.
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