1 1/2 pounds 96% fat-free ground beef1/2 cup finely chopped onion 1 jalapeno pepper, seeded and finely chopped 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 can (19 ounces) red enchilada sauce 1 can (10 ounces) green chili enchilada sauce 1 can (10 ounces) diced tomatoes and green chilies 1 box (8 ounces) dry manicotti shells 1 bag (8 ounces) light Mexican cheese blend (4.5g fat per ounce)
1. In a large mixing bowl, combine ground beef, onion, jalapeno, chili powder, cumin, salt and pepper. Set aside. 2. In a separate large mixing bowl, combine enchilada sauces and tomatoes and green chilies. Spread approximately 1/3 of this mixture in cold electric skillet. Set aside. 3. Stuff manicotti shells with ground beef mixture. Arrange shells in electric skillet. Pour remaining sauce mixture over tamales. Cover. Turn skillet to 225 degrees and cook for 45 minutes. 4. Turn skillet off. Sprinkle cheese over tamales and replace cover. Let stand 10-15 minutes.