Mexican Style Manicotti(Microwave)

• 4 manicotti shells
• 1/2 lb. lean ground beef
• 3/4 c. refried beans
• 1/4 c. sliced green onions
• 1/2 tsp. ground cumin
• 1 (12 oz.) can whole kernel corn with sweet peppers, drained
• 1 (10 1/2 oz.) can enchilada sauce
• 1/2 c. dairy sour cream
• 1/4 c. sliced green onions
• 1/4 c. chopped pitted ripe olives
• 1/4 c. chopped tomato

1. Cook manicotti shells according to package directions; drain. Meanwhile in a 1 1/2-quart microwave-safe casserole crumble ground beef.
2. Cook, covered, at 100% power for 2 1/2 to 3 1/2 minutes or until no pink remains.
3. Drain fat.
4. Stir in refried beans, the first 1/4 cup sliced green onions and cumin.
5. Spoon meat mixture into cooked manicotti shells.
6. Arrange the stuffed shells in a 2-quart square microwave-safe casserole dish.
7. Pour corn and enchilada sauce over shells.
8. Cover with microwave-safe plastic wrap; turn back one corner to vent.
9. Cook the stuffed shells on High for 8 to 10 minutes or until mixture is heated through, turn dish a half turn once.
10. Spoon sour cream over casserole.
11. Sprinkle with 1/4 cup green onions, ripe olives and chopped tomato.
12. Makes 4 servings.

shells, lean ground beef, beans, green onions, ground cumin, whole kernel corn with sweet peppers, enchilada sauce, sour cream, green onions, olives, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=935529 (may not work)