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Title: Mexican-Style Manicotti
Categories: Mexican
Yield: 3 Servings
| 6 | Manicotti shells | |
| 1/2 | lb | Lean ground beed |
| 3/4 | c | Refried beans |
| 1/2 | c | Finely chopped celery |
| 1/2 | ts | Ground cumin |
| 1 | 12 oz can whole kernel corn with sweet, drained | |
| ; peppers | ||
| 1 | 8 oz bottle picante sauce | |
| 1/2 | c | Dairy sour cream |
| 1/4 | c | Green onions; sliced |
| 1/4 | c | Chopped pitted ripe olives |
| 1/4 | c | Chopped tomato |
Cook manicotti shells according to package directions. Meanwhile, in a 1 1/2 quart casserole, crumble ground beef. Cook, covered, on 100% power (high) for 2 1/2 to 3 1/2 minutes or till no pink remains. Drain off fat. Stir in refried beans, celery, and cumin. Fill cooked manicotti shells with meat mixture. Arrange the stuffed shells in a 10x6x2 baking dish. Pour corn and picante over shells. Cover with vented clear plastic wrap. Cook the stuffed shells on high for 8 to 10 minutes or till mixture is heated through, giving the dish a half turn once. Spoon sour cream over casserole. Sprinkle with green onions, ripe olives, and chopped tomato.
NOTES : Use homemade Mexican herb pasta extruded with manicotti die Posted
to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: BHG Step-by-step Microwave Cookbook p 169
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