Microwave Mexican Manicotti

Jody Campos Dowling 2

"This is a wonderful recipe a friend of the family made for us for dinner when I was a kid. It's easy to make since it's cooked in the microwave."

Ingredients 45 m {{adjustedServings}} servings 480 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

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  1. Grease a microwave-safe 9x12 inch baking dish, and set aside.
  2. Heat a skillet over medium-high heat, and cook and stir the beef until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  3. Mix together the cooked ground beef, refried beans, oregano, and cumin in a bowl. Spoon the mixture into uncooked manicotti shells, and place the filled shells into the baking dish. Combine the water and picante sauce in a bowl, and pour over the shells.
  4. Cover the dish with microwave-safe plastic wrap, cut a few holes in the wrap with a knife to vent, and microwave on High power for 10 minutes. Carefully pull back the plastic wrap to avoid steam, and turn the shells over with tongs. Replace the plastic and microwave an additional 15 to 20 minutes on Medium power, until the shells are cooked and the liquid has been absorbed.
  5. Pull off the plastic wrap, and spoon sour cream over the shells. Sprinkle with Monterey Jack cheese and chopped green onions for garnish.
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Reviews 5

  1. 7 Ratings


I did this is in the oven instead of the microwave method. We didn't use sour cream and I added a couple of tablespoons of taco seasoning to the meat when cooking it. Turned out great.


I have been making this for years to raves from my guests! My sister got the recipe out of the newspaper and thought it was good enough to send to me. She was right! I cook it in the oven as I prefer not to use the microwave.


I grew up on this recipes, it is one of my favorites. The only thing I do differently is I mix the sour cream and green onions together with a can of sliced black olives (drained) and spoon on top after shells are done cooking then I sprinkle the Monterey jack cheese on top and microwave for another 2 minutes or until cheese is melted.