1/2 lb. ground round
1 c. refried beans
1 tsp. oregano
1/2 tsp. ground cumin
8 manicotti shells
1 1/4 c. water
8 oz. picante sauce
8 oz. sour cream
1/4 c. chopped green onions
1/2 c. Monterey Jack cheese, shredded

Combine uncooked ground round, beans, oregano and cumin. Mix well. Fill uncooked manicotti shells with meat mixture. Arrange in a 10 x 6 x 2 baking dish. Combine water and picante sauce, pour over manicotti. Cover with vented plastic wrap. Microwave on high for 10 minutes, turning manicotti 1/2 turn halfway through, using tongs. Microwave uncovered on medium for 17 to 19 minutes or until pasta is tender, turning 1 and 1/2 times. Combine sour cream and onion, spoon down center of casserole, top with cheese. Microwave on high 2 to 3 minutes, until cheese melts.