Mexican Manicotti

contributed by Michelle Weickum-Anderson

1/2 lb hamburger
 1 C refried beans
1 tsp dried oregano
1/2 tsp ground cumin
 8 manicotti shells
 1 1/2 C water
 1 (8 oz) jar salsa or taco sauce
 1/4 C sliced ripe olives
 1/4 C chopped onion
1 (8 oz) sour cream
1/2 C shredded monterey jack cheese (I use cheddar instead)
 Combine hamburger, refried beans, oregano and cumin (this also needs some salt so I add salt to taste); mix well.
Fill uncooked manicotti shells with meat mix.
Arrange in 10X6 inch glass pan.
Mix water and salsa, pour over manicotti.
 Cover with vented plastic wrap and microwave on high for 10 mins, turning dish 1/2 turn once.
 Using tongs, turn shells over.
 Cook covered on medium for 17-19 mins or until pasta is tender, rotating dish 1/2 turn once.
 Combine sour cream, onions and olives.
Spoon down center of casserole, top with cheese.
 Cook covered, on high 2-3 minutes or until cheese melts.
Ok now here’s my varitation to make enough to feed a family of 4.
Double the hamburger to 1lb
use a large can of refried beans
 double the spices
 I bake in a 350 oven for 20 mins covered w/vented aluminun foil, turning pasta over and baking for another 20 mins or until tender.
 Cover with sour cream mix and cheese and cook uncovered for 10 mins or until cheese melts.
This makes 26 filled manicotti shells which is enough to feed 4 of us (two teenagers included) for dinner and have enough left over for lunch the next day.
I stole this recipe from the Bennett County Sampler cookbook!!

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