Mexican Manicotti

Ingredients

• 1 pound lean ground beef
• 1 can (16 ounces) refried beans
• 2-1/2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1/4 teaspoon garlic salt
• 1 package (8 ounces) uncooked manicotti shells
• 2-1/2 cups water
• 1 jar (16 ounces) picante sauce
• 2 cups (16 ounces) sour cream
• 1 cup (4 ounces) shredded Monterey Jack or Mexican cheese blend
• 1/4 cup sliced green onions
• Sliced ripe olives, optional

Directions

• In a large bowl, combine the uncooked beef, refried beans, chili powder, oregano, and garlic salt.  Spoon or pipe into uncooked manicotti shells; Put the filled shells into a greased 13 x 9 inch baking dish.  Combine picante sauce and water;  Pour over shells.  Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 1 hour.  Uncover; spoon sour cream over the top.  Sprinkle with cheese, onions and olives if desired.  Bake 5-10 minutes longer or until the cheese is melted.
• **Note:  I covered it with cheese, but served the sour cream, onions and olives at the table.