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 ORTEGA® Taco Seasoning Mix
1 3/4 cups shredded Monterey Jack cheese, divided use
3/4 cup ricotta cheese
1 (24-ounce) jar ORTEGA Salsa - Thick & Chunky (Medium),
divided use
1 (7-ounce) can ORTEGA® Whole Green Chiles, halved
10 (8-inch) soft taco-size tortillas
1 chopped green onions (optional)
- Preheat oven to 350°F
(175°C).
- Cook beef in large skillet,
stirring occasionally, until no longer pink. Add water and seasoning
mix; cook, stirring occasionally, until mixture is thickened.
- 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.
- 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.
- 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.
