Mexican-Style Manicotti

Yields:	3-6 servings
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	Preparation	25 minutes
	Cooking	15 minutes
	Ready In	40 minutes

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Ingredients

6	each	pasta, manicotti shells
1/2	pound	ground beef, lean
3/4	cup	refried beans
1/2	cup	celery	finely chopped
1/2	teaspoon	cumin	ground
12	ounces	corn, canned, whole kernels	with sweet peppers, drained
8	ounces	picante sauce
1/2	cup	sour cream	dairy
1/4	cup	scallions, spring or green onions	sliced
1/4	cup	olives	chopped, ripe, pitted
1/4	cup	tomato	chopped

Directions

Cook manicotti shells according to package directions.

Meanwhile, in a 1 1/2 quart casserole, crumble ground beef.

Cook, covered, on 100% power (high) for 2 1/2 to 3 1/2 minutes or till 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 till 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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Member Review

Awesome Breakfast Casserole

I found the first act to be engaging---taut characterizations, excellent dialogue. Unfortunately, the second act struggled to recapture the engergy of the first....What? Oh! Sorry. The breakfast casserole is great! Good entry, Mickey!