CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains, Dairy |
Mexican |
|
4 |
Servings |
INGREDIENTS
4 |
|
Manicotti shells (i use 6) |
1/2 |
lb |
Lean ground beef (i have substituted ground turkey) |
3/4 |
c |
Refried beans |
1/4 |
c |
Sliced green onions |
1/2 |
ts |
Ground cumin |
12 |
oz |
Can whole kernel corn with sweet peppers, drained |
1 |
cn |
(10 1/2 oz) enchilada sauce (I use salsa because I don't like enchilada sauce) |
1/2 |
c |
Sour cream |
1/4 |
c |
Sliced green onions |
1/4 |
c |
Chopped pitted ripe olives |
1/4 |
c |
Chopped tomato |
INSTRUCTIONS
Cook manicotti shells on the rangetop according to package directions.
Drain. Brown ground beef in a skillet (or in microwave). Drain off fat.
Stir in refried beans, first 1/4 cup green onions and cumin. Spoon meat
mixture into cooked maincotti shells. Arrange stuffed shells in a 2 qt.
microwave safe baking dish. pour corn and enchilada sauce over shells.
Cover with microwave-safe plastic wrap; turnbackone corner to vent. Cook
the shells on high for 8-10 minutes or until the mixture is heated through,
giving the dish a half-turn once. Spoon sour cream over casserole. Sprinkle
with remainder of green onions, olives and chopped tomato.
**I often have a problem spooning the mixture into the manicotti shells.
So, I split the shell first and lay flat; stuff with mixture and reform
into a tube and lay in dish with split side down.
Posted to EAT-L Digest 10 November 96
Date: Mon, 11 Nov 1996 13:21:24 -0500
From: Amy Smalley <as5x@AVERY.MED.VIRGINIA.EDU>
A Message from our Provider:
“You can fool yourself. You can never fool God”