A delicious recipe that can be served with rice, salsa and tortilla chips. For vegetarians you can suppress the meat and it remains just as delicious. The mass of manicotti is similar to that of lasagna.
Ingredients: for 8 servings
900 g of lean ground beef
450 g refried beans (see recipe)
2 1/2 teaspoons chili powder
1 1/2 teaspoons dried oregano
250 g uncooked manicotti caps (canopy pasta tops)
2 1/2 cups of water
450 g hot sauce
450 g sour cream
225 g of Mexican cheese mixture
1/4 cup sliced green onions
Sliced black olives, optional
preparation:
In a large bowl, mix raw meat, beans, chili powder and oregano.
Place this mixture in the raw manicotti lids.
Put the stuffed lids in a greased baking dish.
Mix the water and the hot sauce, then pour over the lids.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350 º C for 1 hour.
Uncover and pour the sour cream over.
Sprinkle with cheese, onion and olives, if desired.
Bake 5-10 minutes more or until the cheese has melted.
Ingredients: for 8 servings
900 g of lean ground beef
450 g refried beans (see recipe)
2 1/2 teaspoons chili powder
1 1/2 teaspoons dried oregano
250 g uncooked manicotti caps (canopy pasta tops)
2 1/2 cups of water
450 g hot sauce
450 g sour cream
225 g of Mexican cheese mixture
1/4 cup sliced green onions
Sliced black olives, optional
preparation:
In a large bowl, mix raw meat, beans, chili powder and oregano.
Place this mixture in the raw manicotti lids.
Put the stuffed lids in a greased baking dish.
Mix the water and the hot sauce, then pour over the lids.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350 º C for 1 hour.
Uncover and pour the sour cream over.
Sprinkle with cheese, onion and olives, if desired.
Bake 5-10 minutes more or until the cheese has melted.
Diana Baker
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