Mexican Manicotti

Source: Taste of Home

Super quick and easy to assemble. No cooking pasta tubes ahead of time!
2 Baking and Assembly Options: Assemble the night before or before serving. (See Note)

Ingredients

1lb. lean ground beef (ground chuck or sirloin)
garlic salt and pepper, to taste
1/3 c. chopped onion, optional

16 oz. can of refried beans
1-1/2 t. dried oregano, crushed
2-1/2 t. chili powder or 1 t. ground cumin

1 pkg. (8 oz.) manicotti shells, uncooked (do not cook)

2 c. water
16 oz. jar of picante sauce (medium)

2 c. low-fat sour cream (Daisy)
1/4 c. green onions, sliced
black olives, sliced (optional)

1-1/2 c. Monterey jack or Mexican cheese, shredded

Instructions

Brown beef, onion (if using), salt and pepper until cooked through and crumbled; drain fat. Stir in beans, oregano and cumin.

Fill uncooked manicotti shells with meat mixture. Arrange in a 9 x 13-inch baking dish.

Combine water and picante sauce; pour over shells. Cover with foil, and bake at 350 degrees for about 30-35 minutes, or until shells are soft and cooked through.

Combine sour cream, green onion and olives if desired. With a spoon, spread over top of casserole and then top with cheese.

Continue baking uncovered for another 10 minutes or until cheese has melted.

NOTE: Serves 8 If you want to assemble ahead and bake the next day: Don't pre-cook meat. In a large bowl, combine the uncooked beef, beans, cihli powder and oregano. Spoon in uncooked manicotti shells; arrange in a grased 9 x 13-inch baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 1 hour. Uncover and spoon sour cream over the top. Sprinkle with cheese, onions and black olives (if desired). Bake 5-10 minutes longer or until the cheese is melted.