North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
















Printer Friendly
Previous | Next 36 of 50

Print | 3X5 | 4X6 | Full Page |

South Of The Border Manicotti
Rita Christianson, Glenburn, ND

8 ounces manicotti
2 (10 3/4-ounce) cans chili beef soup
1 1/2 cups water
8-ounce jar taco sauce, divided
1 1/2 pound lean ground beef or ground turkey
1 medium onion, chopped (1/2 cup)
4 ounces grated Parmesan cheese
16-ounce can refried beans
1 teaspoon cumin
1 cup shredded cheddar cheese
2 teaspoons fresh parsley

Cook pasta according to package directions; drain.

In blender, puree chili beef soup, water and 4 ounces taco sauce.

In skillet, brown meat and onion until meat is cooked; drain fat. Add Parmesan cheese, 4 ounces taco sauce, refried beans and cumin. Simmer 5 minutes; set aside. Spoon beef mixture into manicotti of fill using a pastry bag.

In a 9 x 13-inch pan coated with non-stick spray, spread thin layer of sauce. Arrange stuffed manicotti in single layer over sauce. Cover with remaining sauce. Top with cheddar cheese. Bake 350 degrees 20 to 30 minutes or until cheese melts. Garnish with parsley.

Serves 6 to 8.

Nutritional Information
With 8 servings, each provides approximately: 623 calories, 45g protein, 47g carbohydrates, 27g fat, 5g fiber, 118mg cholesterol, 6mg iron, 1487mg sodium.