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

Combine ground beef, refried beans, oregano and cumin, mix well. Fill uncooked manicotti shells with meat mixture. Arrange in a 10x6x2 inch baking dish.

Combine water and picante sauce or taco. Pour over manicotti shells. Cover with vented plastic wrap. Microwave in a counter-top microwave oven on high for 10 minutes, giving dish a half turn once. Using tongs, turn shells over. Cook on medium for 17-19 minutes or until pasta is done, giving dish a half turn once.

Combine sour cream, green onion and olives. Spoon down center of casserole, top with cheese. Microwave, uncovered on high 2-3 minutes or until cheese melts.