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Title: Mexican Manicotti
Categories: Beef, Beans, Chilies, Herbs, Pasta
Yield: 8 servings

1 lb Lean ground beef
116 oz Can refried beans
2 1/2 ts Chilli spice mix
1 1/2 ts Dried oregano
8 oz Uncooked manicotti shells
2 1/2 c Water
16 oz Jar picante sauce
2 c Sour cream
1 c Shredded Monterey Jack or
- Mexican cheese blend
1/4 c Sliced green onions
Sliced ripe olives; opt

In a large bowl, combine the uncooked beef, beans, chili
powder and oregano. Spoon into uncooked manicotti
shells; arrange in a greased 13x9-in. baking dish.
Combine water and picante sauce; pour over shells. Cover
and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.
Bake, covered, @ 350ºF/175ºC for 1 hour. Uncover; spoon
sour cream over the top. Sprinkle with cheese, onions
and, if desired, olives. Bake 5-10 minutes longer or
until the cheese is melted

Lucy Shifton, Wichita, Kansas

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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