Cheesy Beef & Chile Mexican Manicotti


12 uncooked manicotti pasta shells
1 lb lean (at least 80%) ground beef
1can (6 oz) tomato paste
1 package (1 oz) taco seasoning mix
1 1/2 cups water
1 package (3 oz) cream cheese, softened
1 egg
1 1/2 cups sour cream (12 oz)
2 1/2 cups shredded sharp Cheddar cheese
2 cans (4 oz each) whole green chiles, drained, chopped
1/4 cup chopped fresh cilantro


Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Rinse with cold water; drain well.
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato paste, taco seasoning mix and water. Cook over medium heat 5 to 10 minutes until hot and bubbly.
In medium bowl, mix cream cheese, egg, sour cream, 1 1/2 cups of the cheese, the chiles and 2 tablespoons of the cilantro. Spoon about 3 tablespoons cheese mixture into each pasta shell. Spoon about 1 cup beef mixture into baking dish; top with filled shells and remaining beef mixture.
Cover; bake 40 to 45 minutes or until hot. Uncover; sprinkle remaining 1 cup cheese over shells. Bake 5 minutes longer or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro.

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