Mexican Manicotti

From: FLUFFSTER

On Sep 10, 2009

I can't believe I've made this 3 times and didn't review it. I',m so sorry! I think I can sum it up with this comment by my hubby: "I think this may be the best Mexican food I've ever had." It's amazingly good! Thank you!! 9/09 I just wanted to add this to my previous post. I read one of the other members' review about using a baby spoon to get the mixture into the manicotti shells. I took a plastic bottle that has a snap on little cap, the ones tht you put ketchup and mustard in for a picnic. I just snipped off a little more of the opening, filled it with the mixture and then just squeezed the mixture into the shell.Hope this helps.

From: Chef MB

On Dec 4, 2008

DELISH! Of course I played around with it, used leftover T'gving turkey instead of ground beef. Everyone at my house loved this! I let it sit for about an hour before cooking and the pasta was perfect. It was a tiny bit too saucy, so I'll just cut back on the water next time. Oh, and I used enchilada sauce in place of the picante sauce--it was really, really simple and tasty.

From: Chef #651023

On Jun 18, 2008

I liked this recipe for the most part, the only thing I would tweek is adding more seasoning and maybe using a different sauce besides picante. Also, I use veggie crumblers which is a form of beef. It actually helps for the vegetarians out there. I season it with a taco seasoning, but I do believe that it should get more flavoring the next time I make it. Like someone else said, I use a baby spoon to help with the stuffing of the manicotti noodles. Also, I bake it at a 400 degree temperature for around 30-35 minutes and the sauce helps the noodles to cook well enough that I don't have to set it in the fridge. That being said, I then add cheese to the top and bake it for another 15. This makes the cook time so much quicker.

From: westtextazzy

On Mar 12, 2008

This was a disappointment for my family. The noodles were too mushy and we thought the beans overwhelmed the meat and spices. If I were to make this again, I would not refrigerate for 8 hours--maybe 2 hours. Also, it was bland--we like a lot of spice. I would add dried onion and green chili for some kick or maybe red pepper flakes. The 3 teaspoons of chili powder was not enough to give it any punch. Maybe tweaking the spices and cooking al dente manicotti, this would be an improvement.