113 Reviews of Mexican Manicotti

From: Lizzie-Babette

On Jun 6, 2002

Good heavens, the dish definitely has a Mexican/Southwest flair, so the name fits it. Made it last night, and it is fabulous, easy, and worthy of company. I did tweak it a bit, however as follows: added 1 heaping teaspoon of McCormick's Chipotle pepper powder as well as the heaping 3 teaspoons of regular chili powder, used refried beans with green chiles, added a couple of tablespoons of hot sauce to the picante sauce/water mix, and I topped it off with lowfat sour cream and pepper jack cheese. It was to our taste for spicy (we like food hot). I intend to try it with ground pork, chipotle salsa in place of picante sauce, and even more chipotle pepper powder. There are many ways to tweak this recipe - it's excellent.

From: yooper

On Apr 30, 2002

What a great do ahead dish! I was a little concerned about using the raw ground beef, but it turned out fine! I used 2 cups of shredded Taco cheese for the topping because I love cheese! This dish puts "Taco Bell" in the dog house!!

From: Sharlene~W

On Aug 14, 2002

Easy to make. It doesn't need the 8 hour in advance preparation. You can do that if it is convenient, but I made it and popped it directly in the oven and it cooked beautifully.

From: florida scott

On May 9, 2002

I've made a similar recipe for years and everyone always loves it. The only differences are that I brown the ground beef before adding the refried beans and seasonings, and I do not refrigerate the stuffed shells before baking. Great recipe.

From: luvmybge

On Jun 5, 2002

This was delicious!! Everyone thoroughly enjoyed it. After baking I topped it with the Monterey Jack cheese and had all the other ingredients (more Jack cheese, sliced green and black olives, sliced scallions, hot peppers, and sour cream) already prepared and in bowls on the table so my guests could top their manicotti with their favorite toppings. I served it with a nice salad full of fresh veggies and some of my dads home made bread (He makes the best potato bread ever). You are really missing something if you pass by this recipe. I had everything chopped and in bowls ahead of time. I prepared the manicotti in the morning before I went to work... then just popped in the oven and enjoyed cocktails with my guests while dinner took care of itself.

From: Bogey'sMom

On May 19, 2002

I actually did this in the crockpot and it worked great. Very tastey - everyone enjoyed it.

From: Bonnie Young

On May 28, 2002

This is very good. I did add onions and garlic to the ground beef mixture. My Daughter-in-law doesn't eat much meat and she had two helpings. I liked the fact that the noodles didn't have to be cooked. I always have a terrible time filling cooked manicotti noodles. Thanks for sharing!

From: Merlot

On Jun 10, 2002

What an easy recipe. Very tasty. Since I was anxious to try this recipe, I omitted the part where it is refrigerated for 8 hours and baked it right away. That may be the reason the maniotti was a bit gooey. However, the next time, I will follow the directions and refrigerate it for 8 hours. We really liked this dish....wouldn't change a thing about it!! This is a keeper.

From: Judy in WA

On Jun 30, 2002

A friend and I made this recipe for a party of 50 people. We did add lots of chopped onion and garlic to the meat mixture. We also used a combination of pepper jack and cheddar cheese for the topping and increased the amount to 2 cups. The recipe is great!!!

From: Linda from Canada

On May 13, 2002

Wouldn't change a thing about this dish. My family really enjoyed it. I found I had filling left over so I will definitely be making it again soon.