Mexican Manicotti
Mexican Manicotti is a fusion masterpiece that combines the comforting elegance of Italian pasta with the bold, zesty flavors of Mexican cuisine. This dish features tender manicotti shells stuffed with a savory blend of seasoned ground beef, hearty black beans, and gooey cheddar and Monterey Jack cheeses, all brought together with a touch of tangy sour cream. The stuffed shells are baked to perfection under a blanket of rich enchilada sauce and melty cheese, then finished with a sprinkle of fresh cilantro for a vibrant, herby kick. Perfect for weeknight dinners or festive gatherings, this flavorful recipe is a standout option for lovers of Tex-Mex-inspired comfort food. With just 30 minutes of prep time and family-sized servings, Mexican Manicotti will quickly become a household favorite.
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Recipe Information
Ingredients
- 12 pieces manicotti shells
- 1 pound ground beef
- 1 cup black beans
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 0.25 cup chopped cilantro
- 1 packet taco seasoning
- 1 tablespoon olive oil
- 0.5 cup water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the manicotti shells according to the package instructions until al dente. Drain the shells and set them aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes.
Add the ground beef to the skillet. Cook until browned and fully cooked, breaking it into crumbles with a spatula, about 6-8 minutes. Drain any excess grease.
Stir in the black beans, taco seasoning, and water. Mix well and let simmer for 2-3 minutes. Remove from heat and allow the mixture to cool slightly.
In a large mixing bowl, combine the cheddar cheese, Monterey Jack cheese (reserving 1/2 cup for topping), and sour cream. Add the cooled beef and bean mixture to the bowl and stir until fully combined.
Using a small spoon or piping bag, carefully stuff each manicotti shell with the beef and cheese mixture. Place the stuffed shells in a greased 9x13-inch baking dish.
Pour the enchilada sauce evenly over the manicotti shells, ensuring they are fully covered.
Sprinkle the reserved shredded cheese over the top of the dish.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
5090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.3 g | 335% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 11907 mg | 518% | |
| Total Carbohydrate | 461.6 g | 168% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 41.1 g | ||
| Protein | 244.5 g | 489% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3032 mg | 233% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2403 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
