Hi there, here are the dinners and meal ideas that we had this past week. Also, come cook with me and let’s make Mexican Manicotti! Thanks for watching! Hugs, Shelly
Flank Steak, Grilled Romaine Hearts, and Corn Video – Watch how it all came together and get the recipes.
Crock Pot BBQ Shredded Chicken
Parmesan Stuffed Mushrooms
Cheesy Garlic Pork Chops
Mexican Manicotti – My Version that I showed on the Video:
1 pound lean ground beef
1/2 of a 16oz can fat free refried beans
1 package taco seasoning
14 to 16 manicotti shells uncooked
2 – 10oz cans Mild Red Enchilada Sauce
1 Cup Colby Jack Shredded Cheese
Preheat oven to 350 degrees. Grease casserole dish and pour a small amount of enchilada sauce into the pan.
Brown the ground beef. Add in the taco seasoning, following the package directions for how much water to add. Let simmer according to package directions. Stir in the 1/2 can refried beans and stir to combine with the beef mixture.
Spoon the meat/bean mixture into the manicotti shells.
Place the manicotti shells into the prepared casserole dish. Pour as much of the enchilada sauce onto the shells that you like. I used one and half cans of the sauce and reserved the remaining for serving. I also added some chicken broth to the dish for extra moisture for the manicotti. (maybe a 1/4 of a cup)
Cover the dish with foil and bake for one hour. Remove the foil and place the cheese onto the shells. Return to the oven, uncovered, for a couple of more minutes, or until the cheese is melted.
Serve with remaining enchilada sauce. Enjoy! These were delicious.
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