Mexican-Style Manicotti

• 6 each pasta, manicotti shells
• 1/2 pound ground beef, lean
• 3/4 cup refried beans
• 1/2 cup celery finely chopped
• 1/2 teaspoon cumin ground
• 12 ounces corn kernels, canned with sweet peppers, drained
• 8 ounces picante sauce
• 1/2 cup sour cream dairy
• 1/4 cup scallions, spring or green onions sliced
• 1/4 cup olives chopped, ripe, pitted
• 1/4 cup tomatoes chopped

1. Cook manicotti shells according to package directions.
2. Meanwhile, in a 1 1/2 quart casserole, crumble ground beef.
3. Cook, covered, on 100% power (high) for 1 1/2 to 1 1/2 minutes or until no pink remains.
4. Drain off fat.
5. Stir in refried beans, celery, and cumin.
6. Fill cooked manicotti shells with meat mixture.
7. Arrange the stuffed shells in a 10x6x2 baking dish.
8. Pour corn and picante over shells.
9. Cover with vented clear plastic wrap.
10. Cook the stuffed shells on high for 8 to 10 minutes or until mixture is heated through, giving the dish a half turn once.
11. Spoon sour cream over casserole.
12. Sprinkle with green onions, ripe olives, and chopped tomato.

pasta, ground beef, beans, celery, cumin ground, corn kernels, picante sauce, sour cream dairy, scallions, olives, tomatoes

Taken from recipeland.com/recipe/v/mexican-style-manicotti-35596 (may not work)