Mexican Stuffed Manicotti Shells

Transform your dinner routine with these bold and flavorful Mexican Stuffed Manicotti Shells! This creative twist on classic stuffed pasta combines tender manicotti filled to the brim with a zesty mix of seasoned ground beef, black beans, sweet corn, and a hint of jalapeño heat. Smothered in red enchilada sauce and topped with gooey melted Mexican cheese, this dish brings the rich, comforting flavors of Tex-Mex cuisine to your table. Perfect for a crowd-pleasing family meal or entertaining guests, this recipe is easy to prepare and ready in under an hour. Garnish with tangy sour cream and fresh cilantro for a vibrant finishing touch. Whether it's Taco Tuesday or just a craving for something new, these Mexican-inspired pasta shells are sure to impress.

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 6

Ingredients

• 12 pieces manicotti shells
• 1 pound ground beef
• 1 yellow onion
• 1 packet taco seasoning
• 1 cup black beans
• 1 cup frozen corn
• 2 cups shredded Mexican cheese blend
• 2 cups red enchilada sauce
• 1 jalapeño pepper
• 0.5 cup sour cream
• 0.25 cup cilantro
• 1 tablespoon olive oil
• 2 garlic cloves
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil and cook the manicotti shells for 7-8 minutes, or until al dente. Drain, rinse with cold water, and set aside.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic, and cook until soft and fragrant, about 2-3 minutes.

Step 4

Add ground beef to the skillet and cook until browned, breaking it into small pieces with a wooden spoon. Drain excess grease if necessary.

Step 5

Stir in the taco seasoning, black beans, frozen corn, finely chopped jalapeño, salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat and allow the mixture to cool slightly.

Step 6

Once the beef mixture has cooled, fold in 1 cup of shredded Mexican cheese blend and 2 tablespoons of chopped cilantro.

Step 7

Using a piping bag or small spoon, carefully stuff each manicotti shell with the beef mixture and lay them in a greased 9x13-inch baking dish.

Step 8

Pour the enchilada sauce evenly over the stuffed manicotti shells, making sure they are fully covered.

Step 9

Sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly over the top.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 12

Garnish the dish with sour cream and extra chopped cilantro before serving. Serve hot.

Nutrition Facts

Serving size	2561.8 grams (2561.8g)

Amount per serving	% Daily Value*
Calories	5673

Total Fat 293.00g	376%
Saturated Fat 137.90g	690%
Polyunsaturated Fat 1.30g
Cholesterol 891mg	297%
Sodium 14874mg	647%
Total Carbohydrate 496.20g	180%
Dietary Fiber 35.20g	126%
Total Sugars 45.60g
Protein 276.70g	553%

Vitamin D 103IU	513%
Calcium 3840mg	295%
Iron 28mg	156%
Potassium 2459mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 19.3%

Carbs: 34.6%