Taco Stuffed Mexican Manicotti


1 lb ground beef
1 onion, chopped
2 1/2 tsp chili powder
1 tbsp sazon powder
1 tbsp adobo
1 package uncooked manicotti shells
16 oz jar of salsa
1 cup sour cream
16 oz shredded Monterrey jack
1/4 cup sliced green onions


Preheat an oven to 350F. Prepare a 13×9 inch baking dish. Cook and drain pasta according to package directions and rinse with cold water.

Preheat a cast iron skillet on medium high heat and cook beef until browned, then drain. Add in the onions and cook until softened, then add in the chili, sazon and adobo. Cook until fragrant, then move to a bowl.

Stuff each manicotti with the taco meat mix, if there is any extra meat, set in bottom of pan, then set manicotti on top. Cover with salsa, then top with sour cream, Monterrey jack cheese and green onion.  Cover and bake until bubbly and hot, about 40 or so minutes.

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