*  Exported from  MasterCook  *

                         Mexican-Style Manicotti

Recipe By     : BHG Step-by-step Microwave Cookbook p 169
Serving Size  : 3    Preparation Time :0:20
Categories    : Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Manicotti shells
     1/2  lb            Lean ground beef
     3/4  c             Refried beans
     1/2  c             Celery -- finely chopped
     1/2  ts            Ground cumin
  12      oz            Can whole kernel corn with sweet
                        - peppers -- drained
   8      oz            Bottle picante sauce
     1/2  c             Dairy sour cream
     1/4  c             Green onions -- sliced
     1/4  c             Ripe olives -- pitted & chopped
     1/4  c             Tomato -- chopped

Cook manicotti shells according to package directions.

Meanwhile, in a 1-1/2 qt casserole dish, crumble ground beef. Cook,
covered, on 100% power (high) for 2-1/2 to 3-1/2 minutes or until no
pink remains. Drain off fat. Stir in refried beans, celery, and
cumin. Fill cooked manicotti shells with meat mixture.

Arrange the stuffed shells in a 10x6x2" baking dish. Pour corn and
picante over shells. Cover with vented clear plastic wrap. Cook the
stuffed shells on high for 8 to 10 minutes or until mixture is heated
through, giving the dish a half turn once.

Spoon sour cream over casserole. Sprinkle with green onions, ripe
olives, and chopped tomato.


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Notes: Use homemade Mexican herb pasta extruded with manicotti die.