Microwave Mexican Manicotti

• 1/2 to 3/4 lb. lean ground beef
• 1 c. refried beans with sausage
• 1 tsp. oregano
• 1/2 to 1 tsp. cumin
• 8 manicotti shells (large shells)
• 1 1/4 c. water
• 1 (8 oz.) can/jar picante or taco sauce
• 1 (8 oz.) carton sour cream
• 1/4 c. green onion, finely chopped
• 1/4 c. sliced ripe olives
• 1/2 c. Monterey Jack cheese, shredded

1. Combine uncooked ground beef, beans, oregano and cumin; mix well.
2. Fill uncooked shells with meat mixture.
3. Arrange in 10 x 6 x 2-inch microwave-safe dish.
4. Combine water and sauce and pour over shells.
5. Cover with vented plastic wrap.
6. Cook on High 10 minutes (giving dish 1/2 turn once).
7. Using tongs, turn shells over and cook on Medium 17 to 19 minutes (or adjust to your microwave) until pasta is tender.
8. Combine sour cream, onion and olives.
9. Pour down center of casserole and top with cheese.
10. Cook on High 2 minutes until cheese melts.

lean ground beef, beans, oregano, cumin, shells, water, picante, sour cream, green onion, olives, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268069 (may not work)