| 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>
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