Mexican Manicotti

Yield 7 to 8 Servings


  • 1 lb ground beef
  • 1 can refried beans
  • 2 Tbsp taco seasoning
  • 1 1/2 cups shredded cheese, divided (Mexican blend or whatever you have, I actually used a mozzarella blend)
  • 1 pkg manicotti shells (about 14 in the package)
  • 1-15 oz bottle green taco sauce (I used La Victoria)
  • 1 cup warm water
  • Sour Cream


  1. Cook ground beef until no longer pink, breaking up into fine pieces with your spoon. Drain fat & put in a bowl.
  2. Add refried beans, taco seasoning, & ½ cup cheese to the cooked meat. Combine well with a spoon/spatula.
  3. Fill dry manicotti shells with filling. You may use a zip-top baggie & cut the corner to squeeze the filling into the shells. I actually just used a spoon & would shove the filling deep inside with the handle of the spoon. There is a lot of filling, so don't be shy. Fill them up well.
  4. Combine the green taco sauce with the warm water & pour a layer on the bottom of a large 13x9" rectangular glass baking dish. Place the filled manicotti shells over the layer of sauce. Pour remaining sauce on top of shells. Sprinkle with ½ cup cheese.
  5. Bake at 350*F for 30 minutes. Sprinkle last ½ cup cheese on top & bake 10 more minutes until sauce is bubbly, cheese is melted, & everything is heated through.

Recipe Notes

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