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Mexican Manicotti
Adapted from a recipe by Wendy Vaughn.
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~ 1 packet Backwoods Bound Chili Seasoning Mix
~ 2 lbs lean ground beef or ground deer
~ 1 can (16oz) refried beans
~ 1 package (8oz) manicotti noodles
~ 1 jar picante sauce
~ 2 1/2 cups water
~ 1 carton (16oz) sour cream
~ 1 cup shredded cheddar cheese
~ 1/4 cup chopped green onions
~ 1 can black olives, sliced
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In a bowl, mix the chili seasoning mix with the beef. Remove 1 pound to freeze and use at a later date or double the recipe.
Add the refried beans and mix well.
Spoon the meat mixture into the manicotti noodles. Arrange in a 13 x 9 greased baking dish.
Combine the water and picante sauce together and pour over the noodles. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before cooking. Preheat the oven to 350 degrees.
Cover and bake for 1 hour.
Uncover and spread the sour cream on top. Sprinkle on the onions, olives and cheese.
Bake 10 minutes longer or until cheese melts.
Serve and Enjoy!
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