MEXICAN MANICOTTI

l lb. lean ground beef
l can (l6 oz) refried beans
2-l/2 tsps. chili powder
l-l/2 tsps. dried oregano
l pkg. 8 oz. manicotti shells
2-l/2 cups water
l jar (l6 oz.) picante sauce
2 cups sour cream (l6 oz.)
l cup (4 oz.) shredded Monterey Jack cheese
l/4 cup sliced green onions
sliced ripe olives, optional
In a bowl combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti sheels; arrange in greased l3x9″ baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. Remove from the refrigerator 30 mins. before baking. Cover and bake at 350 for l hr. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-l0 mins. longer or until the cheese is melted.
Serves 8 a magazine