Recipe by Jody Campos Dowling
"This is a wonderful recipe a friend of the family made for us for dinner when I was a kid. It's easy to make since it's cooked in the microwave."
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1 (16 ounce) can
1 (8 ounce) package
manicotti shells, uncooked
1 1/4 cups
1 (16 ounce) jar
shredded Monterey Jack cheese
chopped green onions for garnish
I did this is in the oven instead of the microwave method. We didn't use sour cream and I added a couple of tablespoons of taco seasoning to the meat when cooking it. Turned out great.
I have been making this for years to raves from my guests! My sister got the recipe out of the newspaper and thought it was good enough to send to me. She was right! I cook it in the oven as I prefer not to use the microwave.
I grew up on this recipes, it is one of my favorites. The only thing I do differently is I mix the sour cream and green onions together with a can of sliced black olives (drained) and spoon on top after shells are done cooking then I sprinkle the Monterey jack cheese on top and microwave for another 2 minutes or until cheese is melted.
I've been making this recipe for years and it's one of my favorites. Thanks!
This recipe was a life-saver! Who says you can't have a home-cooked delicious meal when your oven goes on the fritz and your stuck with just a microwave & one working stove top eye? Not me or my boyfriend :) Great time saver if your needing dinner fast, with minimal clean-up.
* Percent Daily Values are based on a 2,000 calorie diet.
Microwave Mexican Manicotti
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 197
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