Shelly's Recipe

MEXICAN MANICOTTI

Category: Pasta - Meat

1 lb lean ground beef
1 onion, diced
1/2 green and red bell pepper, diced
2 clove garlic, minced
1 (16 oz) can refried beans
2 1/2 tsp chili powder
1 1/2 tsp dried oregano
1 (8 oz) pkg uncooked manicotti shells
2 /2 cups water
1 small can tomato sauce
1 (16 oz) jar picante sauce
2 cups sour cream
1 cup shredded Monterey Jack or Mexican cheese blend
1/4 cup sliced green onions
Sliced ripe olives, optional

Brown the beef with the diced vegetables and garlic; drain. Add beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13 x 9 baking dish. Combine water and tomatoe sauce and picante sauce; pour over shells. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 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. Serves 8