Mexican Manicotti

Yield: 4 servings

Ingredients

• 1/2 pound lean ground beef
• 1 cup refried beans
• 1 teaspoon Mexican oregano, crushed
• 1/2 teaspoon ground cumin
• 8 manicotti shells
• 1 1/4 cups water
• 1 (8 ounce) can picante or taco sauce
• 8 ounces dairy sour cream
• 1/4 cup finely chopped scallion
• 1/4 cup sliced, pitted ripe olives
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Combine ground beef, refried beans, oregano and cumin; mix well. Fill UNCOOKED manicotti shells with meat mixture. Arrange in a 10 x 6 x 2 inch baking dish.
2. Combine water and picante sauce or taco sauce; pour over manicotti shells. Cover with aluminum foil.
3. Bake at 325 degrees F for at least one hour until pasta is tender.
4. Combine sour cream, scallion and olives. Spoon down the center of the casserole; top with cheese.
5. Bake for about 10 minutes or until the cheese melts.
6. Microwave instructions: After pouring water and sauce over shells, cover with vented plastic wrap.
7. Cook on HIGH for 10 minutes, half-turning the dish once.
8. Using tongs, turn shells over.
9. Cook, covered, on MEDIUM for 17 to 19 minutes or until pasta is tender, giving dish a half-turn once.
10. Combine sour cream, scallion and olives. Spoon down center of casserole; top with cheese.
11. Cook, uncovered, on HIGH for 2 to 3 minutes or until cheese melts.