Mexican Manicotti

• 1 pound lean ground beef
• 1 can (16 ounces) refried beans
• 2-1/2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1 package (8 ounces) uncooked manicotti shells
• 2-1/2 cups water
• 1 jar (16 ounces) picante sauce
• 2 cups sour cream
• 1 cup shredded Monterey Jack or Mexican cheese blend
• 1/4 cup sliced green onions
• Sliced ripe olives, optional

1. In a large bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13x9-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted.

ground beef, beans, chili powder, oregano, manicotti shells, water, picante sauce, sour cream, shredded monterey, green onions, olives

Taken from www.tasteofhome.com/recipes/mexican-manicotti/ (may not work)