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Mexican Manicotti

1 pound lean ground beef
1 can (16 ounces) refried beans
2-1/2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1 package (8 ounces) uncooked manicotti shells
2-1/2 cups water
1 jar (16 ounces) picante sauce
2 cups (16 ounces) sour cream
1 cup (4 ounces) shredded Monterey Jack or Mexican cheese blend
1/4 cup sliced green onions
Sliced ripe olives, optional

In a large bowl, combine the uncooked beef, beans, chili powder and

Printed from tasteofhome.com Nov 19, 2008

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Mexican Manicotti cont.

oregano. Spoon into uncooked manicotti shells; arrange in a greased
13-in. x 9-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.

Yield: 8 servings.