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| MEXICAN MANICOTTI | |||
| Yields 8 servigs | |||
| 1 lb. lean ground beef 1 can (16 oz.) refried beans 2-1/2 tsp. chili powder 1-1/2 tsp. dried oregano 1 pkg. (8 oz.) manicotti shells 2-1/2 cups water 1 jar (16 oz.) picante sauce 2 cups (16 oz.) sour cream 2 cup (4 oz.) shredded Monterey Jack or Mexican-style cheese 1/4 cup sliced green onions Sliced ripe olives, optional |
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| In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13x9x2-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted. | |||