Mexican Manicotti

• 1 lb lean ground beef
• 1 small onion, chopped
• 3/4 cup water
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 3/4 cups mozzarella cheese, shredded & divided
• 3/4 cup ricotta cheese
• 1 (650 ml) jar salsa, divided
• 1 (4 1/2 ounce) can diced green chilies
• 8 soft taco-size flour tortillas (10 inch)
• 1 green onion, chopped (optional)

1. Preheat oven to 350u0b0F.
2. Cook beef and onion in a large skillet, stirring occasionally, until no longer pink. Add water and seasoning mix; cook, stirring occasionally, until meixture is thickened.
3. Combine 3/4 cup mozzarella, ricotta cheese, and chiles in small bowl.
4. Spread 1 cup salsa onto bottom of 9 x 13 inch baking dish.
5. Fill each tortilla evenly with beef mixture, and cheese mixture; roll up. Place in baking dish.
6. Top with remaining salsa and remaining mozzarella cheese; cover.
7. Bake for 30 to 35 minutes or until heated through. Sprinkle with green onions before serving.
8. To Freeze ahead:Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350u0b0F Bake for 45 to 50 minutes or until heated through. Sprinkle with green onions before serving.

lean ground beef, onion, water, taco seasoning mix, mozzarella cheese, ricotta cheese, salsa, green chilies, taco, green onion

Taken from www.food.com/recipe/mexican-manicotti-165113 (may not work)