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

Combine ground beef, refried beans, oregano, cumin. Mix well. Stuff "uncooked" manicotti shells with meat mixture. Arrange in 6x10x2 inch baking dish.

Combine water and taco sauce; pour over shells. Cover with vented plastic wrap. Microwave on high for 10 minutes, giving dish 1/2 turn halfway through cooking. Using tongs, turn shells over at that time. Microwave, covered, at medium for 17-19 minutes or until pasta is tender.

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