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Mexican Manicotti

1 lb lean ground beef
16 oz can refried beans
2 1/2 tbs. chili powder
1 1/2 tbs. dried oregano
8 oz pkg manicotti shells
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterey Jack or Mexican style cheese
1/4 C sliced green onions
sliced ripe olives (optional)

In a bowl combine the uncooked beef, beans, chili powder, and
oregano. Spoon into uncooked manicotti shells, arrange in a greased
13x9x2-inch baking dish. Combine water and picante sauce, pour
over shells. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake
at 350 degrees for 1 hour. Uncover, spoon sour cream over the top,
sprinkle with cheese, onion and olives if desired. Bake 5-10
minutes longer or until cheese is melted, yield 8 servings

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