Scale

1 lb ground beef (90/10)

1 lb Mexican chorizo

8 oz shredded Mexican cheese blend

4 oz diced green chiles

2 tbsp diced pickled jalapeños

1 tbsp ranch seasoning

24 manicotti shells

24 slices bacon

BBQ rub (optional)

1 cup spicy BBQ sauce

Preheat smoker to 275°F (135°C).

Mix beef, chorizo, cheese, green chiles, jalapeños, and ranch seasoning in a large bowl.

Stuff manicotti shells with the meat mixture.

Wrap each shell with a slice of bacon, tucking ends underneath.

Optional: Sprinkle with BBQ rub.

Place directly on smoker grates; cook 75–90 minutes until bacon is crisp and internal temp hits 165°F.

Brush with BBQ sauce; smoke 10–15 minutes more to glaze.

Let rest a few minutes before serving.