I love Mexican food and I love pasta! So, when I saw a recipe that combined two of my favorite foods, I just had to try it. This dish was absolutely delicious and, after it's baked, can be topped with any number of garnishes to suit your tastes. Another strong point to this dish is that it holds up well for leftovers. I have a burrito dish that I love to make but the flour tortillas seem to get a little soggy overnight. These pasta shells keep their texture and make a delicious lunch!
Melinda's Mexican Manicotti
8-oz. pkg. manicotti shells, uncooked
1 lb. lean ground beef
1-1/4 oz. pkg. taco seasoning
3/4 c. water
16-oz. jar mild or hot picante sauce
8-oz. pkg. shredded Mexican-blend cheese
Cook pasta shells according to package directions; drain. While shells are cooking, brown beef in a skillet over medium heat; drain. Stir in taco seasoning mix and water; reduce heat and simmer for 5 minutes. With a small spoon, fill cooked shells with beef mixture. Arrange shells in a lightly greased 13"x9" baking pan. Spoon picante sauce over top; sprinkle with cheese. Bake, uncovered, at 350 degrees for 30 minutes; or until hot and bubbly. Serves 4.
Can you tell from the photo that we like cilantro and green onions?
I'm not the best manicotti assembler in the world but it didn't really matter that I tore most of them. They were still good.
I ate the leftovers for lunch two days in a row and hated it when the dish came to an end. This recipe will definitely make it's way to my permanent list of meals.
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Deadline is December 18, 2011.