Ingredients
10
uncooked manicotti
1
lb. ground chicken or ground turkey breast
1
(16-oz.) jar Old El Paso™ Thick ’n Chunky Salsa
1
(15-oz.) can Progresso™ Black Beans, drained, rinsed
1/4
teaspoon garlic powder
1/4
teaspoon pepper
4
oz. (1 cup) shredded colby-Monterey Jack cheese blend
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water.
In large bowl, combine ground chicken, 3/4 cup of the salsa, 3/4 cup of the beans, garlic powder and pepper; mix well. In small bowl, combine remaining salsa and beans; mix well. Cover; reserve for topping.
Stuff manicotti with chicken mixture. Arrange in sprayed baking dish. Cover with foil.
Bake at 350°F. for 30 minutes. Uncover. Top with reserved salsa mixture and cheese. Bake, uncovered, an additional 15 to 20 minutes or until chicken is thoroughly cooked and cheese is melted.
