mexican manicotti
 
1/2 lb.  hamburger (browned)
1 cup  refried beans
1 tsp  dried oregano, crushed
1/2 tsp  ground cumin
8   manicotti shells
1-1/2 cup  water
1   8 oz.) picante sauce
1   8 oz.) sour cream
1/4 cup  chopped green onion
1/4 cup  sliced pitted olives
1/2 cup  shredded monterey jack cheese
 
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. 
 
 
-- 
 
(ID: 76379) Mirror: rec.food.recipes: Wed, Jul 21, 2004


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