Mom's Mexican Manicotti

I have taken my mom's recipe and adapted it to fit the items I had in the pantry. The original calls for a can of refried beans, which I didn't have; I used pinto beans instead. It also calls for a jar of picante sauce to be mixed with water and poured over the top. I rarely have jarred salsa on hand, so I made my own enchilada sauce from scratch. Yummay!

1 pound lean ground beef
1 can pinto beans, drained and lightly mashed
2 1/2 tablespoons Mexican chili powder
1 tablespoon dried oregano
1 package manicotti shells
1 recipe for your favorite enchilada sauce
2 cups sour cream (optional)
1 cup shredded Monterey Jack or Mexican style cheese
1/4 cup diced onions (optional)
sliced ripe olives (optional)

In a bowl combine beef, beans, chili powder and oregano.
Spoon beef mixture into uncooked manicotti shells, arrange in a 13X9" baking pan sprayed with cooking spray.
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Pour enchilada sauce over the top. Cover and refrigerate overnight.
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Remove from refrigerator 30 minutes before baking. Preheat oven to 350F. Cover and bake for 1 hour.

Uncover, spoon sour cream over the top, sprinkle with cheese, onion & olives if desired. Bake 5-10 minutes longer or until cheese is melted.

Easy Enchilada Sauce
2 tablespoons oil
3 tablespoons flour
1 guajillo pepper, crushed (optional)
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
2 c. beef broth or water
splash of tomato juice
salt to taste

Heat oil on medium in a frying pan or cast iron skillet. Add guajillo if using. Cook for about a minute. Add spices. Stir for another minute. Add flour, whisk until well blended.  Add broth and tomato juice while whisking. Cook for a few more minutes, until thickened. Check spice level and adjust as desired. Cool.
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fileId:3096224744053423;size:inter;Dinner is served!

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