Beef, cheeses and salsa make a manicotti a la Mexicana to beat the band! Monterey Jack and ricotta cheeses combine with green chiles and thick and chunky salsa to fill soft tortillas in a great oven dish.

Mexican Manicotti

1 pound lean ground beef
3/4 cup water
1 (1.25-ounce) package taco seasoning mix
1 3/4 cups shredded Monterey Jack cheese - divided use
3/4 cup ricotta cheese
1 (24-ounce) jar thick and chunky tomato salsa - divided use
1 (7-ounce) can whole green chiles, halved
10 (8-inch) soft taco-size tortillas
1 chopped green onions (optional)

1. Preheat oven to 350°F (175°C).
2. Cook beef in large skillet, stirring occasionally, until no longer pink. Add water and seasoning mix; cook, stirring occasionally, until mixture is thickened.
3. Combine 3/4 cup Monterey Jack cheese and ricotta cheese in small bowl. Spread 1 cup salsa onto bottom of 13 x 9-inch baking dish.
4. Fill each tortilla evenly with beef mixture, cheese mixture and 1 green chile half; roll up. Place in baking dish. Top with remaining salsa and remaining Monterey Jack cheese; cover.
5. Bake for 30 to 35 minutes or until heated through. Sprinkle with green onions before serving.

Makes 8 servings.

Optional Tip: Sprinkle with green onions before serving.

For 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.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.