Mexican Manicotti - cooking recipe

Ingredients

1/2 lb. lean ground beef
1 c. refried beans
1 tsp. dried crushed oregano
1/2 tsp. ground cumin
8 manicotti shells
1 1/4 c. water
1 (8 oz.) can picante sauce or taco sauce
1 (8 oz.) sour cream
1/4 c. chopped green onion
1/4 c. sliced ripe olives
1/2 c. shredded Monterey Jack cheese

Preparation

Combine ground beef, refried beans, oregano and cumin.
Mix well.
Fill uncooked manicotti shells with meat mixture.
Arrange in a 10 x 6 x 2-inch baking dish.
Combine water and picante sauce; pour over manicotti shells.
Cover with vented plastic wrap.
Micro-cook on High for 10 minutes, giving dish a half-turn once.
Using tongs, turn shells over and micro-cook, covered, on Medium for 17 to 19 minutes or until pasta is tender, giving dish a half-turn once.
Combine sour cream, green onions and olives. Spoon down center of casserole.
Top with cheese.
Micro-cook, uncovered, on High 2 to 3 minutes or until cheese melts.
Makes 4 servings.