Mexican Manicotti

By carlaschwartz

Ingredients

• 1 pound lean ground beef
• 1 cup refried beans
• 1 teaspoons dried oregano
• 1/2 tsp ground cumin
• 8 manicotti shells
• 1 1/4 cups water
• 1 jar (8 ounces) picante sauce or taco sauce
• 1 cups (8 ounces) sour cream
• 1/2 shredded Monterey Jack
• 1/4 cup sliced green onions
• 1/4 cup sliced ripe olives, optional

Preparation

Step 1

Combine ground beef, beans, oregano, and cumin; mix well. Fill un-cooked manicotti shells with meat mixture. Arrange in a 10x6x2 inch baking dish. Combine water and picante sauce; pour over manicottie shells.

Cover with vented plastic wrap. Micro-cook in a counter top microwave oven on High for 10 mins, giving dish a half-turn once. Using tongs, turn shells over. Micro-cook, covered on medium for 17 to 19 mins or till pasta is tender.

Combine sour cream, green onion and olives. Spoon down center of casserole; top with cheese. Micro-cook uncovered on High 2-3 mins or till cheese melts.