Mexican-Style Manicotti
Submitted by catty
Mexican manicotti: pasta shells stuffed with beef, refried beans, and cumin, smothered in corn and picante salsa. A microwave-friendly fusion casserole on the table in under 40 minutes.
YIELD
3 servingsPREP
25 minCOOK
15 minREADY
40 minItalian pasta shape, Tex-Mex everything else. This is a 1980s church-cookbook classic that pulled off something genuinely smart: it took the structural integrity of a manicotti shell and used it as the perfect vessel for a beef-and-refried-bean filling that would otherwise spill out of any tortilla.
The filling is the move. Mixing refried beans into the ground beef does two things: it stretches the meat (this recipe feeds six on just a half pound of beef) and it gives the filling a creamy binder that holds together when you cut into a shell.
The directions are written for the microwave, which is its own period detail. It absolutely works in a conventional oven too: cover with foil and bake at 350°F (175°C) for about 25 minutes, until bubbly. The picante and corn pour over the top create their own sauce as it heats.
The garnish layer (sour cream, green onions, olives, tomato) is where the dish stops looking beige and starts looking like dinner. Don’t skip it; the visual contrast and acidity are doing real work against the rich filling.
Pro Tips
- Cook the manicotti shells about 2 minutes short of package directions. They’ll finish in the bake and stay sturdy enough to fill.
- Stuff the shells with a piping bag or zip-top bag with a corner snipped off. Spooning the filling into manicotti tubes is a fool’s errand.
- Use medium or hot picante for actual flavor. Mild salsa makes the whole dish taste flat.
- Shred a cup of Monterey Jack or pepper jack and sprinkle over the top in the last 5 minutes for melty cheese pull.
Variations
- Swap beef for shredded chicken or seasoned ground turkey for a lighter version.
- Add a diced jalapeño to the filling for serious heat.
- Substitute black beans for refried beans for a chunkier, more textured filling.
Ingredients
Directions
Cook manicotti shells according to package directions.
Meanwhile, in a 1½ quart casserole, crumble ground beef.
Cook, covered, on 100% power (high) for 1½ to 1½ minutes or until no pink remains.
Drain off fat.
Stir in refried beans, celery, and cumin.
Fill cooked manicotti shells with meat mixture.
Arrange the stuffed shells in a 10×6×2 baking dish .
Pour corn and picante over shells.
Cover with vented clear plastic wrap.
Cook the stuffed shells on high for 8 to 10 minutes or until mixture is heated through, giving the dish a half turn once.
Spoon sour cream over casserole.
Sprinkle with green onions, ripe olives, and chopped tomato.
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