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Monday, March 9, 2009

Mexican Manicotti by Susan

1 pound lean ground beef
1 can (16 oz) refried beans
2 1/2 tablespoons chili powder
1 1/2 tablespoon dried oregano
1 package manicotti shells 8 oz
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterrey Jack or Mexican style cheese

In a bowl combine the UNCOOKED beef, beans, chili powder, & oregano. Spoon into UNCOOKED manicotti shells, arrange in a greased 13"X9"X2" baking dish. Combine water & picante sauce, pour over shells.
If freezing: Cover & freeze.
If making this meal to eat without freezing: Assemble, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.

Serving Day:
Thaw completely in refrigerator before baking. Cover & bake @ 350 degrees for 1 hour. Uncover, spoon sour cream over the top and sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted



  1. I made this fresh the first time our family enjoyed it and but it was great after being frozen. I highly recommend freezing this meal as the kids and adults had seconds that time I hope you all enjoy!

  2. Susan this was one of our favorite freezer meals by far. Thank you!

  3. Our family really liked this meal! Thank you for a fun and filling meal!

  4. Everyone really enjoyed this meal. Even Olivia, who is very picky when it comes to eating meat ate it and actually had seconds! I'll be making this one again! Thanks Susan!

  5. Susan, this was great and the whole family LOVED it! Thanks for all your hard work stuffing those shells!

  6. How did you guys freeze this? In a foil container? I wonder if I can freeze the manicotti stuffed in a ziploc then on cooking day pour the water/salsa over it??

  7. I froze this in foil containers. I didn't freeze them in a bag because I was worried the stuffing might come out, they'd get squished, or they might freeze to the bag and be challenging to remove.
    To reconcile this, I would probably freeze them individually on a cookie sheet and then put them in the bag.