Mexican Manicotti - cooking recipe

Ingredients

1/2 lb. lean ground beef
1 c. (8 oz.) refried beans
1 tsp. ground cumin
8 raw manicotti shells
1 c. water
8 oz. mild Pace picante sauce
8 oz. sour cream
1/2 c. green onion, finely chopped
1/2 c. ripe olives, sliced
1 c. Monterey Jack cheese, shredded

Preparation

Combine meat, beans, oregano and cumin; mix well.
Stuff into uncooked manicotti shells.
Arrange in 10 X 6 X 2 baking dish. Combine water and picante sauce, pour over manicoti shells.
Cover with plastic wrap.
Micro on HI for 10 minutes, (turning dish 1/2 turn once if micro not equipped with turntable).
Turn shells over and micro, covered, on medium for 18 minutes (turning dish 1/2 turn once).
Combine sour cream, green onions and olives.
Spoon down center of dish.
Top with cheese, micro on HI, uncovered, 2-3 minutes, until cheese is melted.
Serves 2-3.