Monday, October 22, 2007

Mexican manicotti

Take:

One box manicotti noodles;
One can Frito-Lay Bean Dip;
One small bunch of green onions, chopped;
Half pound of ground meat;
One jar or can of your favorite spaghetti sauce
Two bags shredded cheese.

Prepare your manicotti noodles according to the instructions on the box. While they are boiling, bung the ground meat into a frying pan along with the green onions. Brown.

Once the meat-onion mix is browned, drain off the grease and then add the bean dip. Heat and stir for another minute or so.

Take the manicotti noodles and stuff them with the meat/onion/bean dip mix. Lay the filled manicotti in a baking dish, and sprinkle with any left-over meat/onion/dip mix, and one bag of shredded cheese.

Open your can or jar of spaghetti sauce and pour over the bed of manicotti. Top with the other bag of cheese and bung into a 300 degree oven until the sauce is bubbling nicely.

Enjoy!

LawDog

6 comments:

Anonymous said...

And a small bunch of green onions will do almost as well as a snall one.
LM

LawDog said...

Argh.

Fixed it.

Ethan said...

u made this tonight, it was different because of the mix of Italian and Mexican. but it was really good with garlic bread

KBCraig said...

Here's a quick-and-easy nosh:

1 lb ground beef
Your favorite taco seasoning
Shredded cheddar cheese
Tostitos "Scoops" tortilla chips

The Tostitos "Scoops" are like miniature taco shell bowls. When we bought them by accident one day, Mrs. Me and I independently thought the same thing: they're perfect for nachos, without the usual mess.

Brown the ground beef thoroughly, taking care to break it up thoroughly, with no clumps (because the chips are so small). Add your taco spice mix per directions. (We don't use mix, and just "cook by ear"; we mince a small onion and a roma tomato, add salt and pepper and chili powder to taste, and call it done.)

Drain the meat thoroughly. Either spoon the meat into the Scoops, or just scoop it up directly. Place tightly on a cookie sheet, and sprinkle liberally with shredded cheddar cheese.

Bake at 275 for 3 minutes, or until the cheese is nicely melted. (There's a fine line between "nicely melted" and "hopelessly burnt".)

If desired, top each mini-nacho with a dollop of sour cream and/or a sliced black olive.

Use a spatula to transfer them to a plate, and enjoy!

The beer and televised sporting event of your choice are a fine complement to this snack.

Breda said...

bung?

night lightning woman said...

(shudder) One COULD eat this, particularly if starving. Given a choice, would one want to? Your writing and thinking are par excellence. I'm beginning to think you would make a really easy dinner guest, however, because you will eat with enthusiasm just about ANYthing. Although with that much cheese, one can swallow a host of doubtful recipes. tsk, tsk.