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

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 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 4 servings.