1/2 lb. lean ground beef
1/2 of 16 oz. can refried beans
1 tsp. dried oregano
1/2 tsp. ground cumin
8 manicotti shells
1 1/4 c. water
1 jar (8 oz.) taco sauce
8 oz. sour cream
1/4 c. finely chopped green onion
1/4 c. sliced pitted ripe olives
1/2 c. shredded Monterey Jack cheese

1. Combine beef, beans, oregano and cumin. Fill uncooked manicotti shells with meat mixture. Arrange in 10x6 baking dish (or other appropriate size). Combine water and taco sauce; pour over shells.

2. Cover with vented plastic wrap. Microcook on high 10 minutes giving dish half-turn once. Using tongs, turn shells over. Microcook, covered, on medium 17-19 minutes or until pasta is tender, giving dish half-turn once.

3. Combine sour cream, green onions and olives. Spoon over top of casserole. Top with cheese. Microcook, uncovered on high 2-3 minutes or until cheese melts.