Title: Microwave Mexican Manicotti
Categories: Beef Regional Mexican Pasta
Yield: 4 Servings
| 1/2 | lb | Ground beef, lean |
| 1 | c | Refried beans |
| 1 | ts | Dried oregano; crushed |
| 1/2 | ts | Ground cumin |
| 10 | | Manicotti shells |
| 1 1/4 | c | Water |
| 1 | | 8 oz jar picante sauce |
| 1 | | 8 oz crtn sour cream; option al |
| 1/4 | c | Chopped green onions |
| 1/4 | c | Black olives; sliced |
| 1/2 | c | Monterey jack cheese; shredded |
Recipe by: "Tell Me More" from the Jr League of Lafayette, LA Combine
ground beef, refried beans, oregano and cumin; mix well. Fill uncooked
manicotti shells with meat mixture. Arrange in 10x6x2-inch baking dish.
Combine water and picante sauce (or taco sauce); pour over manicotti
shells. cover with vented plastic wrap. Cook in microwave on high for 10
minutes, giving dish a half-turn once. Using tongs turn shells over. Cook
covered on Medium for 17 to 19 minutes or until pasta is tender, giving
dish a half-turn once. combine sour cream, green onions and olives. Spoon
down center of casserole; top with cheese. Cook uncovered, on High for 3 to
3 minutes or until cheese melts.