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8 oz/2 cups shredded Monterey Jack Cheese
16 oz can fat-free refried beans
8 manicotti pasta tubes
16 oz 90% lean ground beef
10 oz can of tomatoes with green chiles
1 8-oz can tomato sauce
1/4 cup water
1/4 cup Olde Westport Mesa Flats Enchilada Spice Blend
8 tablepsoons sour cream (light or regular)
1 green onion, finely sliced
2 1/4-oz can sliced ripe olives, drained
In a medium bowl, combine 1 cup cheese and refried beans. Stuff bean mixture into pasta tubes. Brown meat in a small skillet over medium heat, drain. Meanwhile, in a 3-quart saucepan, add tomatoes with green chiles, tomato sauce, water and Olde Westport Mesa Flats Enchilada Spice Blend, stir. Bring mixture to a gentle boil, stirring continously until thickened, add cooked ground beef. Pour half enchilada suace into a 9x13 inch baking dish. Arrange stuffed pasta tubes in dish, turning each to coat with sauce. Pour remaining sauce over top, cover with foil, bake in a 350-degree oven 35 minutes. Uncover, turn shells over, sprinkle with remaining cheese, bake an additional 5 minutes or until cheese is melted. Remove to individual serving plates, top with sour cream, sprinkle with onion and olives. Enjoy!
Image by Taste of Home. Source: http://www.tasteofhome.com/recipes/mexican-manicotti