Been at the Lake all week for some fun and fishing. The weather was great the first few days and then...a cold front came through and it was down hill after that.
Well we are going home today.. The wind is unbelievable and the water is non stop breaking over the banks. We rocked and rolled all night long to the strong winds. At least we got to fish a few days before the cold front came in. Only got 1 bad boo boo this tip. I was taking a catfish off my line and it dropped on my foot. Yep, you guessed it, one of the fins stuck me right in the main vein in my left foot. I bled like a stuck pig and hurt OMG for about 3 hours it was almost unbearable. That was early Wed and I still have a hard time walking, needless to say how soar it is. I have been fishing all my life and this is a first for me. I hope my foot doesn't fall off...LOL
We will be using our convection oven for todays recipe. A yummy Mexican twist to an Italian dish.
Enjoy and have a great day.
Mexican Manicotti
Ingredients
| 1 lb | lean ground beef |
| 2 cup | Mexican blend shredded cheese |
| 1 can | refried black beans (bush's) |
| 1 pkg | taco seasoning mix |
| 1 jar | 16 oz. picante sauce |
| 2 can | sour cream |
| 2 | green onions, sliced |
| 1 small can | sliced black olives (optional) |
| 2 cup | water, warm |
| 1 box | manicotti shells |
Directions
Preheat convection oven to 350*
Mix raw ground beef with taco seasoning, 1 cup of cheese and 1 can refried black beans.
Using the uncooked manicotti shells, stuff the meat mixture into the shells
Place in a large baking dish that has been sprayed with cooking spray.
Pour the jar of picante over the stuffed shells then pour on the 2 cups of warm water.
Bake at 350* for 1 hr to 1 1/2 hrs.
When shells are done and dish is bubbly top with sour cream, reserved cheese and olives.
Put back in oven for 5-10 minutes.
Remove from oven and sprinkle the top with chopped green onions for garnish.
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