Serve this hearty entree with Spanish rice, homemade salsa and tortilla chips. I've also made it without ground beef, and our friends who are vegetarians requested the recipe. &mdash;Lucy Shifton, Wichita, Kansas

Mexican Manicotti

beef

(16 ounces) refried beans

chili powder

oregano

manicotti shells

water

(16 ounces) picante sauce

sour cream

Monterey Jack or Mexican cheese blend

green onions

olives,

In a large bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13x9-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and, if desired, olives. Bake 5-10 minutes longer or until the cheese is melted.

<p>Not real impressed with this recipe. A little bland and a very mushy texture. </p>

My family asked me when I'll be making it again! I did cut the water down to 1 3/4 c., added the seasonings that WDDYMNCOOK mentioned, and they really helped. It does look like everything is drowning at first, but it all comes out great in the end. I had some extra filling left over after filling the manicotti, and just sprinkled that over the top. If you can make this ahead of time, and then reheat, the taste makes a world of difference.  My daughter and I had some the first time around, and we weren't that crazy about it. But reheated the next day made it a major hit with both of us!

I followed recipe as directed except I used one cup sour cream and it was plenty.  Overall, I feel it the dish was bland.  I also  kind of felt like I was eating lasagna.  If I make this again I will use a  taco seasoning packet.

My family loves this dish. I add a little salt and pepper and garlic to the mix.Its so easy to put together, I use my husbands jerky gun to fill the mannicotti shells, it makes fast work of a triple batch.

I made this twice now and find it to be just ok. Each time I made it I used different salsas. I think it might be a matter of finding the right salsa. I'm going to keep trying. I also cut the amount of water by 1/2 cup. Who knows my next time of making this might earn it 5 stars.

We eat meatless dinners twice a week, and this recipe is easy to modify. I prepare one box of Spanish Rice, and combine it with the refried beans in place of the ground beef. Delicious!

Hubby Loved this but would not use 2 1/2 cups water. Was a little to soupy but otherwise delicious. And yes use UNCOOKED beef.

Have made this twice. First time, I followed the recipe to a T, good but a bit bland - especially since it is supposed to be Mexican. The second time I upped the chili pdr to 2T, used 1T oregano and 1T cumin. Medium picante sauce rounded out the flavors. Perfect amount of spice even for my child who thinks salt is "spicy." Will make again!

Have made this dish many times so good every one loves it .

Great taste...easy to make...turned out a little watery...next time I will cut down the amount of water!

My mom started making this YEARS ago when it was in Quick Cooking.  I know make it for my family.  It's always a hit.  Great meal to freeze ahead and throw in the oven for a quick dinner.

My mother used to make this when I was a kid, and it was one of my favorite dinners.  I've recently gotten married and I decided to test this recipe on my husband... He absolutely loved it!

I have been making this recipe since the book came out.  I recently made a quadriple batch for the volleyball team dinner.  I thought that there were be leftovers for the rest of the family; however, there weren't, and the girls came back and scraped the pan out.  I have had to share this recipe with all of them!

Are the shells stuffed with cooked or uncooked ground beef?  Pls confirm.

This has become a family favorite. No changes needed.

jackyminer,The recipe states "uncooked beef".

I have made this recipe many times and it is excellent.  Follow the recipe as stated.  DO NOT cook the shells or beef before assembling.  I was nervous this 1st time I made it but it turned out to be great.  This is a favorite of ours and we enjoy it often.

We LOVE this recipe at my house, if you can't make the night before, I have cooked the shells according to package directions, browned the beef, added the beans and everything like the recipe says, and cooked it that way.  Much better to do ahead of tme though!

I cut the recipe in half.  I only had time to refrigerate for 2 hours and it came out fine.

My family and I really enjoyed this dish!  Especially great was the ease in preparation- all done the night before and just pop in the oven the next day!  Great tasting too!

Made this recipe a couple of weeks ago and I am just getting around to rating it.  This is a great recipe for a family during the workweek because there is not a lot you need to do to prepare.  First night we thought it was a little soggy, buy the leftovers were fabulous.

I've been using this Taste of Home recipe since it was first printed about 8 years ago. We love it! A friend of mine asked for the recipe but when she made it, she didn't make it the night before and the noodles were still hard. But if you follow the directions correctly it will come out perfect every time! I double it up when we have friends coming over. Takes the stress out of running around and trying to cook at the last minute.

This was great. Will make again and again.

mexican manicotti

Prep Time: 15 minutes

Cook Time: 1 hours, 5 minutes

Total: 1 hours, 20 minutes

Servings: 8

Author : Taste of Home Editors

Ingredients

Instructions

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