1/2 lb. ground beef
1 c. refried beans
1 tsp. oregano
1 tsp. cumin
8 manicotti shells, uncooked
1 1/2 c. water
8 oz. picante sauce
8 oz. sour cream
1/4 c. green onion, finely chopped
1/4 c. ripe olives, finely chopped
1/2 c. monterey or cheddar cheese, shredded

Combine first four ingredients. Fill shells with above mixture. Place in 9" x 13" glass casserole dish. Combine water and picante sauce. Pour mixture over shells. Cover with vented wrap. Cook on high for 10 minutes, turning dish once after 5 minutes. Using tongs, turn shells. Rewrap, cook an additional 17 to 19 minutes on medium. Turn dish once after 8 to 10 minutes.

Combine sour cream, green onions and olives. Spoon mixture into the center of shells. Top with shredded cheese. Cook, uncovered, on high for 2 to 3 minutes or until cheese melts.