Mexican Manicotti

¾ lb. browned ground beef, drained

1tsp. Oregano

10 cooked manicotti chells

1½ cup picante sauce

1½ cup sour cream

½ cup sliced black olives

1½ cup refried beans

¾ tsp. Ground cumin

½ cup water

6 oz. Can tomato paste

½ cup finely chopped green onion

1 cup Monterey jack cheese, grated

Combine beef, beans, oregano, and cumin. Stuff into cooked manicotti shells. Place shells side by side in 9by13 pan. Combine sauce, water, and paste. Pour over stuffed manicotti. Bake at 375 degrees for 30 minutes. Pull out of oven and sprinkle cheese down center. Top with sour cream, olives and onions. Bake an additional 5 minutes.

                                                                                                                    - Tricia Munk