Mexican Manicotti from the Betty Crocker site!
- uncooked manicotti pasta shells
- lb lean (at least 80%) ground beef
- can (6 oz) Muir Glen® organic tomato paste
- package (1 oz) Old El Paso® taco seasoning mix
- 1 1/2
- cups water
- package (3 oz) cream cheese, softened
- 1 1/2
- cups sour cream (12 oz)
- 2 1/2
- cups shredded sharp Cheddar cheese (10 oz)
- cans (4 oz each) Old El Paso® whole green chiles, drained, chopped
- cup chopped fresh cilantro
- 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Rinse with cold water; drain well.
- 2In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato paste, taco seasoning mix and water. Cook over medium heat 5 to 10 minutes until hot and bubbly.
- 3In medium bowl, mix cream cheese, egg, sour cream, 1 1/2 cups of the cheese, the chiles and 2 tablespoons of the cilantro. Spoon about 3 tablespoons cheese mixture into each pasta shell. Spoon about 1 cup beef mixture into baking dish; top with filled shells and remaining beef mixture.
- 4Cover; bake 40 to 45 minutes or until hot. Uncover; sprinkle remaining 1 cup cheese over shells. Bake 5 minutes longer or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro.
Select the Old El Paso® taco seasoning mix you prefer. Choose from Hot N Spicy, 40% Less Sodium, Mild or Original.
Serve the manicotti with favorite Mexican toppings, such as guacamole, sliced green onions, chopped tomatoes, sliced ripe olives and Old El Paso® pickled jalapeño slices.