Mexican Stuffed Manicotti Shells
Transform your dinner routine with these bold and flavorful Mexican Stuffed Manicotti Shells! This creative twist on classic stuffed pasta combines tender manicotti filled to the brim with a zesty mix of seasoned ground beef, black beans, sweet corn, and a hint of jalapeño heat. Smothered in red enchilada sauce and topped with gooey melted Mexican cheese, this dish brings the rich, comforting flavors of Tex-Mex cuisine to your table. Perfect for a crowd-pleasing family meal or entertaining guests, this recipe is easy to prepare and ready in under an hour. Garnish with tangy sour cream and fresh cilantro for a vibrant finishing touch. Whether it's Taco Tuesday or just a craving for something new, these Mexican-inspired pasta shells are sure to impress.
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Recipe Information
Ingredients
- 12 pieces manicotti shells
- 1 pound ground beef
- 1 yellow onion
- 1 packet taco seasoning
- 1 cup black beans
- 1 cup frozen corn
- 2 cups shredded Mexican cheese blend
- 2 cups red enchilada sauce
- 1 jalapeño pepper
- 0.5 cup sour cream
- 0.25 cup cilantro
- 1 tablespoon olive oil
- 2 garlic cloves
- 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 and cook the manicotti shells for 7-8 minutes, or until al dente. Drain, rinse with cold water, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic, and cook until soft and fragrant, about 2-3 minutes.
Add ground beef to the skillet and cook until browned, breaking it into small pieces with a wooden spoon. Drain excess grease if necessary.
Stir in the taco seasoning, black beans, frozen corn, finely chopped jalapeño, salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat and allow the mixture to cool slightly.
Once the beef mixture has cooled, fold in 1 cup of shredded Mexican cheese blend and 2 tablespoons of chopped cilantro.
Using a piping bag or small spoon, carefully stuff each manicotti shell with the beef mixture and lay them in a greased 9x13-inch baking dish.
Pour the enchilada sauce evenly over the stuffed manicotti shells, making sure they are fully covered.
Sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish the dish with sour cream and extra chopped cilantro before serving. Serve hot.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.6 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 342 mg | 26% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 378 mg | 8% | |
*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.
