Mexican Manicotti In The Microwave |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 6 |
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This one is for Magpie, who is looking for microwaveable meals. You can add or delete ingredients in this recipe to make it to your taste. It goes together pretty quickly. Ingredients:
1/2 pound ground sirloin (don’t use a fatty ground beef for this) |
1 cup refried beans or black beans |
1/2 cup diced onion |
1 or 2 tablespoon taco seasoning |
8 manicotti shells, uncooked |
11/4 cups water |
8 ounces salsa |
8 ounces sour cream |
1/4 cup chopped onions |
1/4 cup sliced black olives |
1/2 cup shredded mexican cheese blend, or cheddar cheese |
sliced jalapeno peppers |
Directions:
1. Combine uncooked meat, beans, 1/2 cup diced onions and taco seasoning; fill uncooked manicotti shells with mixture. Arrange filled shells in a 10x7 glass baking dish. Combine water and salsa; pour over shells. Cover with plastic wrap, poking a couple holes in it to allow steam to escape as it cooks. Microwave on High for 5 minutes; let it stand for 5 minutes. Cook on High for another 5 minutes. Using tongs, remove saran (BE CAREFUL of steam!) and turn shells over. Cover again, venting as before. Microwave on Medium for 10 to 18 minutes, until pasta is done. If your microwave does not have a turntable, be sure to turn baking dish every 5 minutes during all cooking times. Combine sour cream, 1/4 cup chopped onions and olives; spoon down center of baked casserole. Top with cheese. Microwave on High, with just a piece of waxed paper on top to prevent splattering, for 1 minute, or until cheese begins to melt. Serve with jalapeno pepper slices on the side for anyone who likes more “heat”.
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