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| Mexican Manicotti
1/2 lb. hamburger (browned)
1 c. Refried beans
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
8 manicotti shells
1 1/2 c. water
1 (8 oz.) picante sauce
1 (8 oz.) sour cream
1/4 c. chopped green onion
1/4 c. sliced pitted olives
1/2 c. shredded Monterey Jack cheese |
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Combine beef, beans, oregano and cumin; mix well. Fill uncooked shells with meat mixture. Arrange in a 10x6x2-inch baking dish. Combine water and picante; pour over shells. Cover with vented plastic wrap. Micro-cook on HIGH for 10 minutes, turning dish once. Using tongs, turn shells over. Micro-cook covered on MEDIUM for 17-19 minutes, turning dish once. Combine sour cream, green onion and olives. Spoon down center of casserole. Top with cheese. Micro-cook, uncovered, on HIGH 2-3 minutes or until cheese melts. Makes 4 servings. |
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