| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Manicotti |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground Beef; 7% fat |
| 1 |
c |
Refried Beans; Fat Free |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Ground cumin |
| 8 |
|
Manicotti shells |
| 1 1/4 |
c |
Water |
| 8 |
oz |
Picante sauce |
| 8 |
oz |
Sour cream; nonfat |
| 1/4 |
c |
Finely chopped green onions |
| 1/4 |
c |
Sliced pitted black olives |
| 1/2 |
c |
Shredded monterey jack cheese |
INSTRUCTIONS
This was posted by Amy to Fabfood and turned out very good. This ones a
keeper.
Combine ground beef, refried beans, oregano and cumin; mix well. Fill
uncooked manicotti shells with meat mixture. Arrange in a baking dish.
Combine water and picante sauce. Pour over manicotti shells. Cover with
vented plastic wrap. Microwave on High for 10 minutes giving dish a half
turn once, using tongs, turn shells over. Microwave, covered on Medium for
17 to 19 minutes or until pasta is tender, giving dish a half turn once.
Combine sour cream, green onion and olives. Spoon down center of casserole,
top with cheese. Microwave uncovered on High 2 to 3 minutes or until cheese
melts.
NOTES : Calories: 377 (26.2% from fat) Fat: 11.8g Cholesterol: 42mg
Carbohydrates: 47.1g Fiber: 6.6g Sodium: 1338mg
Recipe by: Amy
Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Sep
13, 1998, converted by MM_Buster v2.0l.
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