12 uncooked manicotti pasta shells
1 lb lean (at least 80%) ground beef
1 can (6 oz) organic tomato paste
1 package (1 oz) taco seasoning mix
1 1/2 cups water
1 package (3 oz) cream cheese, softened
1 1/2 cups sour cream (12 oz)
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
2 cans (4 oz each) whole green chilies, drained, chopped
1/4 cup chopped fresh cilantro
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with
cooking spray. Cook and drain pasta as directed on package. Rinse with cold
water; drain well.
2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7
minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato
paste, taco seasoning mix and water. Cook over medium heat 5 to 10 minutes until hot and bubbly.
3. In medium bowl, mix cream cheese, egg, sour cream, 1 1/2 cups of the
cheese, the chilies and 2 tablespoons of the cilantro. Spoon about 3 tablespoons cheese mixture into each pasta shell. Spoon about 1 cup beef mixture into baking dish; top with filled shells and remaining beef mixture.
4. Cover; bake 40 to 45 minutes or until hot. Uncover; sprinkle remaining 1
cup cheese over shells. Bake 5 minutes longer or until cheese is melted.
Sprinkle with remaining 2 tablespoons cilantro.
Tip: Serve the manicotti with favorite Mexican toppings, such as guacamole, sliced green onions, chopped tomatoes, sliced ripe olives and pickled jalapeño slices.