Mexican Manicotti

1. 1

   Combine ground beef, refried beans, oregano and cumin.

2. 2

   Mix well.

3. 3

   Fill uncooked manicotti shells with meat mixture.

4. 4

   Arrange in a 10 x 6 x 2-inch baking dish.

5. 5

   Combine water and picante sauce; pour over manicotti shells.

6. 6

   Cover with vented plastic wrap.

7. 7

   Micro-cook on High for 10 minutes, giving dish a half-turn once.

8. 8

   Using tongs, turn shells over and micro-cook, covered, on Medium for 17 to 19 minutes or until pasta is tender, giving dish a half-turn once.

9. 9

   Combine sour cream, green onions and olives. Spoon down center of casserole.

10. 10

    Top with cheese.

11. 11

    Micro-cook, uncovered, on High 2 to 3 minutes or until cheese melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.