| 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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