1/2 lb. lean ground beef
1 c. refried beans
1 tsp. oregano, crushed
1/2 tsp. ground cumin
8 manicotti shells
1 1/4 c. water
1 (8 oz.) picante or taco sauce
1 (8 oz.) 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 first 4 ingredients; mix well. Fill uncooked manicotti shells with mixture. Arrange in 10 x 6 x 2 inch baking dish. Combine water and picante (or taco) sauce; pour over shells. Cover with vented plastic wrap. Microwave, on high, 10 minutes, turning dish once. Using tongs, turn shells over. Microwave, covered, on medium, 17-19 minutes or until pasta is tender, turning dish once. Combine sour cream, green onions, and olives. Spoon down center of casserole. Top with cheese, Microwave, uncovered, on high 2-3 minutes or until cheese melts. Makes 4 servings.