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

Combine ground beef and spices. Mix well; fill uncooked manicotti shells with meat mixture. Arrange in a 6 x 10 x 2 inch baking dish. Combine water and picante sauce. Pour over manicotti shells. Cover with vented plastic wrap. Microwave on high for 10 minutes, give dish 1/2 turn once. Using tongs, turn shells over. Microwave on medium for 17 to 19 minutes, or until pasta is done, giving dish a half turn (not necessary in new even-cooking ovens). Combine sour cream, onion and olives. Spoon down center of casserole; top with cheese. Microwave uncovered for 2 to 3 minutes or until cheese melts. Makes 4 servings.