Microwave Mexican Manicotti

• 1/2 lb. ground beef
• 1 tsp. oregano, crushed
• 8 manicotti shells
• 1 (8 oz.) can picante sauce
• 1/4 c. finely chopped green onion
• 1/2 c. shredded Jack cheese
• 1 c. refried beans
• 1/2 tsp. ground cumin
• 1 1/4 c. water
• 8 oz. sour cream
• 1/4 c. sliced black olives

1. Combine ground beef, refried beans, oregano and cumin; mix well.
2. Fill uncooked manicotti shells with meat mixture.
3. Arrange in a 10 x 6 x 2-inch baking dish.
4. Combine water and picante sauce; pour over manicotti shells.
5. Cover with vented plastic wrap.
6. Microcook in a countertop microwave oven on High for 10 minutes, giving dish a half turn once.
7. Using tongs, turn shells over.
8. Microcook, covered, on Medium for 17 to 19 minutes or until pasta is tender, giving dish a half turn once.
9. Combine sour cream, green onion and olives.
10. Spoon down center of casserole; top with cheese.
11. Microcook, uncovered, on High 2 to 3 minutes until cheese melts.
12. Makes 4 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791203 (may not work)