Microwave mexican manicotti
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground beef, lean |
| 1 | cup | Refried beans |
| 1 | teaspoon | Dried oregano; crushed |
| ½ | teaspoon | Ground cumin |
| 10 | Manicotti shells | |
| 1¼ | cup | Water |
| 1 | 8 oz jar picante sauce | |
| 1 | 8 oz crtn sour cream; option al | |
| ¼ | cup | Chopped green onions |
| ¼ | cup | Black olives; sliced |
| ½ | cup | Monterey jack cheese; shredded |
Directions
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@...> on Dec 20, 98