| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Beef, Regional, Mexican, Pasta | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on Dec 20, 98
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