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