3/4 lb. lean ground beef, cooked
1 c. refried beans
1 tsp. dried oregano, crushed
8 manicotti shells
1 1/4 c. water
1/2 tsp. ground cumin
8 oz. can taco sauce
8 oz. carton sour cream
1/4 c. finely chopped green onion
1/4 c. sliced pitted ripe olives
1/2 c. shredded Monterey Jack cheese

Combine cooked beef, refried beans, oregano, cumin; mix well. Fill uncooked manicotti shells with meat mixture. Arrange in 2 1/2 quart microwave-safe dish. Combine water and taco sauce; pour over manicotti shells. Cover with plastic wrap. COOK ON FULL POWDER FOR 10 minutes. Using tongs, turn shells over. Cook covered on power level 5 for 17 to 19 minutes or until pasta is tender. (I turn the shells over one more time during that cooking time.) Combine sour cream, green onion, olives. Spoon down center of casserole, top with cheese. Cook uncovered on power level 5 for 3 minutes or until cheese is melted.