MICROWAVE MEXICAN MANICOTTI
This recipe from Nancy Ensor of Oviedo, Florida is a time-saver because you don't need to cook the pasta shells first. "It's easy to prepare and a delightful twist to Mexican cooking," she relates.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the beef, beans, oregano and cumin. Stuff into manicotti shells; place in an ungreased 11x7-in. microwave-safe dish. , In a small bowl, combine water and taco sauce; pour over shells. Loosely cover dish; microwave on high for 3-4 minutes. Turn shells with tongs. Microwave 3-4 minutes longer; turn shells again., Cover and cook at 50% power for 12-15 minutes or until pasta is tender and meat is no longer pink, turning dish a half turn once., Spoon sour cream lengthwise down center; sprinkle with onions, olives and cheese. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 482 calories, Fat 22g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 766mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 6g fiber), Protein 25g protein.
MEXICAN CHICKEN MANICOTTI
Our family of five enjoys trying different ethnic cuisines. This Italian specialty has a little Mexican zip. Be careful not to overcook the manicotti. If the filled shells happen to break, just place them in the pan seam-side down.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. , In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13x9-in. baking dish., Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 535 calories, Fat 29g fat (17g saturated fat), Cholesterol 118mg cholesterol, Sodium 937mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
MICROWAVE MANICOTTI
Make and share this Microwave Manicotti recipe from Food.com.
Provided by lazyme
Categories Manicotti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place ground beef in 1 1/2-quart casserole. Cook on full power 4 to 5 minutes, or until beef is no longer pink. Stir halfway through cooking time. Drain.
- Add spaghetti sauce, Italian seasoning, and garlic salt to meat. Set aside.
- Combine eggs, ricotta cheese, 1/4 cup parmesan cheese, 1/2 cup Mozzarella cheese, parsley flakes, onion, salt and pepper. Stuff each cooked manicotti shell with egg-cheese mixture.
- Place half of meat mixture into 2-quart utility dish. Overlap stuffed manicotti shells on top of meat mixture and then top with remaining meat mixture. Cover loosely with heavy-duty plastic wrap. Cook, covered, on full power for 13 to 16 minutes, or until heated through. Sprinkle remaining Mozzarella and Parmesan cheeses over top during last minute of cooking time.
MICROWAVE MEXICAN MANICOTTI
A coworker shared this recipe with me several years ago. It is a quick and easy meal for busy nights. I have added seasonings to the beef and bean mixture, used Mexican blend cheese, and served with shredded lettuce, chopped tomatoes and diced onions.
Provided by Ms B.
Categories Manicotti
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine (uncooked) ground beef with refried beans.
- Stuff manicotti shells with ground beef/bean mixture and place in a medium casserole dish.
- Combine taco sauce and water.
- Pour over filled shells.
- Cover with plastic wrap.
- Cook on High for 10 minutes.
- Turn shells over.
- Cook 17 minutes at 70% power with wrap vented.
- Remove wrap; sprinkle with cheese.
- Heat until cheese is melted.
- Serve with sour cream and black olives.
Nutrition Facts : Calories 300.1, Fat 14, SaturatedFat 7.7, Cholesterol 58.2, Sodium 850.6, Carbohydrate 23.4, Fiber 6.9, Sugar 3.1, Protein 20.2
MEXICAN MANICOTTI
I have made this both ways and actually prefer it Vegetarian style without the beef. This is delicious and is a big hit with the kids. This is so creamy they won't even realize theres no beef in it if you leave it out. The prep time is making this without the beef.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl combine beef (if desired), beans, chili powder, and oregano.
- Spoon into uncooked manicotti shells; arrange into a greased 13x9x2 inch baking dish.
- Combine water and picante sauce; pour over shells.
- Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Cover and bake at 350° for 1 hour.
- Uncover; spoon sour cream over top.
- Sprinkle with cheese, onions, and olives (if desired).
- Bake 5 to 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 474.2, Fat 23.6, SaturatedFat 14.1, Cholesterol 56.5, Sodium 880.4, Carbohydrate 49.8, Fiber 7.1, Sugar 3.8, Protein 17.6
MICROWAVE MEXICAN MANICOTTI
This is a wonderful recipe a friend of the family made for us for dinner when I was a kid. It's easy to make since it's cooked in the microwave.
Provided by Jody Campos Dowling
Categories Mexican Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Grease a microwave-safe 9x12 inch baking dish, and set aside.
- Heat a skillet over medium-high heat, and cook and stir the beef until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Mix together the cooked ground beef, refried beans, oregano, and cumin in a bowl. Spoon the mixture into uncooked manicotti shells, and place the filled shells into the baking dish. Combine the water and picante sauce in a bowl, and pour over the shells.
- Cover the dish with microwave-safe plastic wrap, cut a few holes in the wrap with a knife to vent, and microwave on High power for 10 minutes. Carefully pull back the plastic wrap to avoid steam, and turn the shells over with tongs. Replace the plastic and microwave an additional 15 to 20 minutes on Medium power, until the shells are cooked and the liquid has been absorbed.
- Pull off the plastic wrap, and spoon sour cream over the shells. Sprinkle with Monterey Jack cheese and chopped green onions for garnish.
Nutrition Facts : Calories 479.8 calories, Carbohydrate 44.9 g, Cholesterol 77.1 mg, Fat 21.9 g, Fiber 5.7 g, Protein 26.3 g, SaturatedFat 10.8 g, Sodium 826.1 mg, Sugar 4 g
MEXICAN MANICOTTI
Yummy combo between Italian and Mexican. This is from my friend Alissa. The pasta can be stuffed up to 12 hours in advance and put in the refrigerator.
Provided by Karen
Categories Mexican
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine 1 1/2 cup cheese and refried beans.
- Stuff uncooked pasta tubes with cheese mixture, pressing firmly into shells.
- Meanwhile, in microwave safe dish, combine water, enchilada sauce and tomato sauce.
- Microwave on HIGH until mixture is steaming hot (about 5-6 minutes).
- Pour about 1/2 the sauce into a 9x13 pan.
- Place uncooked stuffed tubes in pan, turning each to coat with sauce.
- Top with remaining sauce.
- Cover and bake at 375ºF for 20 minutes.
- Then turn shells over.
- Continue baking, covered, for 20 minutes.
- Uncover, top with remaining cheese.
- Bake 4-5 minutes longer or until cheese is melted.
- Dollop with sour cream and sprinkle with onions and olives.
Nutrition Facts : Calories 422.8, Fat 26.9, SaturatedFat 16, Cholesterol 72.3, Sodium 1571.9, Carbohydrate 22.9, Fiber 6.6, Sugar 7.4, Protein 23.7
MEXICAN MANICOTTI
Make this in the morning, bake it that evening. A hearty entree. Our vegetarians can leave out the meat, with great results.
Provided by MizzNezz
Categories Manicotti
Time 1h28m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In bowl, mix uncooked beef, beans, chili powder, and oregano.
- Spoon into uncooked manicotti shells.
- Place in greased 13x9 baking pan.
- Mix water and sauce, pour over manicotti.
- Cover and refrigerate 8 hours.
- Remove from refrigerator 30 minutes before baking.
- Cover and bake at 350* for 1 hour.
- Uncover. Sprinkle with cheese, onions, and olives.
- Bake for 8 minutes more.
- Then add sour cream.
Nutrition Facts : Calories 449.6, Fat 23.5, SaturatedFat 12.3, Cholesterol 80.5, Sodium 807.7, Carbohydrate 36.4, Fiber 5.3, Sugar 5.1, Protein 23.9
MEXICAN MANICOTTI
I was looking for a different way to use up some ricotta cheese in my fridge. I found this recipe on Meals.com and modified it slightly. I like Mexican food and quite enjoyed this dish. It was also quite easy to make. You can make it as spicy as you would like to suite your taste.
Provided by Deepfreeze-27
Categories Meat
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cook beef and onion in a large skillet, stirring occasionally, until no longer pink. Add water and seasoning mix; cook, stirring occasionally, until meixture is thickened.
- Combine 3/4 cup mozzarella, ricotta cheese, and chiles in small bowl.
- Spread 1 cup salsa onto bottom of 9 x 13 inch baking dish.
- Fill each tortilla evenly with beef mixture, and cheese mixture; roll up. Place in baking dish.
- Top with remaining salsa and remaining mozzarella cheese; cover.
- Bake for 30 to 35 minutes or until heated through. Sprinkle with green onions before serving.
- To Freeze ahead:Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350°F Bake for 45 to 50 minutes or until heated through. Sprinkle with green onions before serving.
Nutrition Facts : Calories 337.6, Fat 16.6, SaturatedFat 8, Cholesterol 68, Sodium 1116.9, Carbohydrate 23.8, Fiber 2.7, Sugar 4.5, Protein 23.4
MEXICAN MANICOTTI
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. -Lucy Shifton, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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 olives if desired. Bake 5-10 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 431 calories, Fat 20g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 554mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
MEXICAN MANICOTTI (ENCHILADA STYLE)
I was looking through all the Mexican manicotti recipes and none of them use enchilada sauce. This is the product of that experiment. I suggest making recipe#71916. It is my go to sauce recipe. You can adjust the spice level by using a spicy or mild chili powder.
Provided by sbera007
Categories Manicotti
Time 1h
Yield 12 noodles, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350.
- Brown turkey, jalapeno, and green pepper until turkey is cooked through.
- Meanwhile heat water and cook manicotti according to package directions. (I always make a couple extra noodles because one or two inevitably break.).
- Drain turkey (if needed). Add water and taco seasoning. Simmer for about five minutes.
- Remove from heat and add refried beans. Let cool, so you don't burn yourself when you stuff the noodles.
- Put a thin layer of enchilada sauce at the bottom of 13X9 pan.
- Stuff cooked noodles with turkey mixture and place in pan.
- Top with remaining enchilada sauce. Cook for 30 minutes.
- Top with cheese and cook another 15 minutes.
- I like to serve mine with some shredded lettuce and tomato.
MICROWAVE MEXICAN MANICOTTI
This is a wonderful recipe a friend of the family made for us for dinner when I was a kid. It's easy to make since it's cooked in the microwave.
Provided by Jody Campos Dowling
Categories Mexican Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Grease a microwave-safe 9x12 inch baking dish, and set aside.
- Heat a skillet over medium-high heat, and cook and stir the beef until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Mix together the cooked ground beef, refried beans, oregano, and cumin in a bowl. Spoon the mixture into uncooked manicotti shells, and place the filled shells into the baking dish. Combine the water and picante sauce in a bowl, and pour over the shells.
- Cover the dish with microwave-safe plastic wrap, cut a few holes in the wrap with a knife to vent, and microwave on High power for 10 minutes. Carefully pull back the plastic wrap to avoid steam, and turn the shells over with tongs. Replace the plastic and microwave an additional 15 to 20 minutes on Medium power, until the shells are cooked and the liquid has been absorbed.
- Pull off the plastic wrap, and spoon sour cream over the shells. Sprinkle with Monterey Jack cheese and chopped green onions for garnish.
Nutrition Facts : Calories 479.8 calories, Carbohydrate 44.9 g, Cholesterol 77.1 mg, Fat 21.9 g, Fiber 5.7 g, Protein 26.3 g, SaturatedFat 10.8 g, Sodium 826.1 mg, Sugar 4 g
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