Mexican Manicotti

• 1 lb. lean ground beef
• 1 (16 oz.) can refried beans
• 2 1/2 tsp. chili powder
• 1 1/2 tsp. dried oregano
• 1 (8 oz.) pkg. manicotti shells
• 2 1/2 c. water
• 1 (16 oz.) jar picante sauce
• 2 c. (16 oz.) sour cream
• 1 c. (4 oz.) shredded Monterey Jack or Mexican Blend cheese
• 1/4 c. sliced green onions
• sliced ripe olives (optional)

1. In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13 x 9 x 2-inch baking dish.
2. Combine water and picante sauce; pour over shells.
3. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking.
5. Cover and bake at 350u0b0 for 1 hour.
6. Uncover; spoon sour cream over top.
7. Sprinkle with cheese, onions and olives if desired.
8. Bake 5 to 10 minutes longer or until cheese is melted.
9. Yields 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22251 (may not work)