Mexican Manicotti

By cwyorkiex3

Pasta shells stand in for taco shells in this cheesy, beefy, change-of-pace main dish.

Select the Old El Paso® taco seasoning mix you prefer. Choose from Hot N Spicy, 40% Less Sodium, Mild or Original.

Serve the manicotti with favorite Mexican toppings, such as guacamole, sliced green onions, chopped tomatoes, sliced ripe olives and Old El Paso® pickled jalapeño slices.

Ingredients

• 12 uncooked manicotti pasta shells
• 1 lb lean (at least 80%) ground beef
• 1 can (6 oz) Muir Glen® organic tomato paste
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 1 1/2 cups water
• 1 package (3 oz) cream cheese, softened
• 1 egg
• 1 1/2 cups sour cream (12 oz)
• 2 1/2 cups shredded sharp Cheddar cheese (10 oz)
• 2 cans (4 oz each) Old El Paso® whole green chiles, drained, chopped 1/4 cup chopped fresh cilantro

Details

Servings 6
Preparation time 30mins
Cooking time 80mins

Preparation

Step 1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Rinse with cold water; drain well.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato paste, taco seasoning mix and water. Cook over medium heat 5 to 10 minutes until hot and bubbly.

In medium bowl, mix cream cheese, egg, sour cream, 1 1/2 cups of the cheese, the chiles and 2 tablespoons of the cilantro. Spoon about 3 tablespoons cheese mixture into each pasta shell. Spoon about 1 cup beef mixture into baking dish; top with filled shells and remaining beef mixture.

Cover; bake 40 to 45 minutes or until hot. Uncover; sprinkle remaining 1 cup cheese over shells. Bake 5 minutes longer or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro.