*  Exported from  MasterCook  *
 
                          Mexican-Style Manicotti
 
 Recipe By     : BHG Step-by-step Microwave Cookbook p 169
 Serving Size  : 3    Preparation Time :0:20
 Categories    : Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    manicotti shells
      1/2  pound         lean ground beed
      3/4  cup           refried beans
      1/2  cup           finely chopped celery
      1/2  teaspoon      ground cumin
    1      12 oz can     whole kernel corn with sweet peppers -- drained
    1      8 oz bottle   picante sauce
      1/2  cup           dairy sour cream
      1/4  cup           green onions -- sliced
      1/4  cup           chopped pitted ripe olives
      1/4  cup           chopped tomato
 
 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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 NOTES : Use homemade Mexican herb pasta extruded with manicotti die