Mexican Manicotti

This recipe is from "Cookin' the Moscow Way" - a R.S. cookbook I put together while we lived Paul attended U of I in Moscow.

1/2 lb. ground beef, browned and drained
1 (16 oz) can refried beans
1 tsp. dried oregano
1/2 tsp. cumin
8 manicotti shells, not cooked
1 1/4 cup water
1 (8 oz) jar salsa or picante sauce
1 (8 0z) container of sour cream
1/4 cup chopped green onions
1/4 cup sliced olives
1/2 cup grated Monterrey Jack Cheese

Combine beef, beans and oregano a cumin. Mix well. Fill uncooked shells with meat mixture. Arrange in 10x6x2" baking dish. Combine salsa and water and pour over the shells.

Her directions call for microwaving it on high for 10 min. and then turning the shells over. Microwave covered on medium for 17-19 minus or until pasta is tender, giving dish a half turn once.

Combine sour cream, green onions and olives. Spoon down center of baked casserole. Top with cheese. Microwave uncovered on high 2-3 minutes or until cheese melts. (You may choose to bake this in the oven rather than in the microwave. I would suggest baking it at 350 - for 15 minutes and then turning the shells once and baking for another 15 minutes - or until noodles are done).

Makes 4-6 servings.