This was one of the dishes I made for Miss Jessica's 24th birthday last Sunday. It's a Tex-Mex twist on an Italian dish.
I apologize for no pictures. That just means it all went very, very quickly!
1 lb lean ground beef
1 can refried beans
2 1/2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 package (8 ounces) manicotti shells
1 1/2 cups water
1 jar (16 ounces) picante sauce
2 cups (16 ounces) sour cream
1/4 cup sliced green onions
1 can (2 1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded Monterey Jack or Mexican style cheese
In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13X9X2" baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. Remove from the frig 30 minutes prior to baking. Cover and bake at 350 degrees for 1 hour.
Uncover; spoon sour cream over top. Sprinkle with onions, olives and cheese. Bake 5-10 minutes loner or until cheese is melted.
I also made my Taco stuffed Pasta shells, bacon cheddar dip and queso.
The queso is really easy and always a hit. I put one can of chicken broth and a can of Rotel in a crock pot. Then I brown 1 lb sausage; drain it and add it to the pot. Then I cube 3.5 pounds of velveeta and add it to the mix. (you can add a small 4 ounce can of green chilies, if desired.)Simmer until smooth. Serve with tortilla chips.