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Source: Nestle® Very Best Meals

Mexican Manicotti
Beef, cheeses and salsa make a Manicotti a la Mexicana to beat the band! Monterey Jack and ricotta cheeses combine with green chiles and thick and chunky salsa to fill soft tortillas in a great oven dish.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 45 minutes
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1 pound lean ground beef
3/4 cup water
1 package (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 3/4 cups Monterey Jack cheese, shredded, divided
3/4 cup ricotta cheese
1 (24-oz jar) ORTEGA® Thick & Chunky Salsa, divided
1 can (7-oz.) ORTEGA® Whole Green Chiles, halved
10 (8-inch) soft taco-size tortillas
1 green onions, chopped, (optional)





PREHEAT oven to 350 degrees F.

COOK beef in large skillet, stirring occasionally, until no longer pink. Add water and seasoning mix; cook, stirring occasionally, until mixture is thickened.

COMBINE 3/4 cup Monterey Jack cheese and ricotta cheese in small bowl. Spread 1 cup salsa onto bottom of 13 x 9-inch baking dish.

FILL each tortilla evenly with beef mixture, cheese mixture and 1 green chile half; roll up. Place in baking dish. Top with remaining salsa and remaining Monterey Jack cheese; cover.

BAKE for 30 to 35 minutes or until heated through. Sprinkle with green onions before serving.

FOR FREEZE AHEAD:

PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

PREHEAT oven TO 350 degrees F.

BAKE for 45 to 50 minutes or until heated through.

Optional: Sprinkle wih green onions before serving.




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