Mexican Manicotti(Microwave)

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

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746961 (may not work)