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 10 x 6 x 2 inch baking dish. Combine water and picante sauce or taco sauce; pour over manicotti shells. Cover with vented plastic wrap. Micro-cook in a counter top microwave oven on high for 10 minutes, giving dish a half turn once. Using tongs, turn shells over. Micro-cook, covered, on medium for 17 to 19 minutes or until pasta is tender, giving dish a half turn once. Combine sour cream, green onion, and olives. Spoon down center of casserole; top with cheese. Micro-cook, uncovered on high 2 to 3 minutes or until cheese melts. Makes four servings.