Recipe: Microwave Mexican Manicotti (using ground beef, beans, and manicotti shells)

MICROWAVE MEXICAN MANICOTTI

1/2 pound lean ground beef
1 cup canned or home-cooked pinto beans, mashed
1 teaspoon oregano leaves, crushed
1/2 teaspoon ground cumin
8 uncooked manicotti shells
1 cup Pace Picante Sauce (plus more for serving)
1 cup water
1/2 cup (2 ounces) shredded Monterey Jack cheese
FOR SERVING:
1/2 cup dairy sour cream
1/4 cup sliced ripe olives
2 tablespoons sliced green onion

Combine meat, beans, oregano and cumin; mix well. Fill uncooked manicotti shells with meat mixture. Place in 10x6x2-inch glass baking dish.

Combine Pace Picante Sauce and water; pour over shells. Cover with vented plastic wrap.

Cook in microwave at high 10 minutes. Using tongs, rearrange and turn shells over. Cover with vented plastic wrap. Cook at medium (50% power) 18 to 20 minutes, rotating dish after 10 minutes of cooking.

Sprinkle with cheese; let stand uncovered 5 minutes.

TO SERVE:
Top with sour cream, olives and onion. Serve with additional Pace Picante Sauce.

Makes 4 servings
From: Recipelink.com
Source: Magazine recipe clipping, Alice Miller, Corning, Iowa