Mexican Manicotti

From Quick Cooking (March/April 2000), page 51.

Prep: 20 min + overnight refrigeration + 30 min / Cook: 1 hour 10 min
Yield: 8 servings

1 pound lean ground beef
1 can (16 oz.) refried beans (two cups)
3-4 teaspoons chili powder
1½ teaspoons dried oregano
1 package (8 oz.) manicotti shells
2½ cups water
1 jar (16 oz.) picante sauce or salsa (two cups)
2 cups (16 oz.) sour cream
1 cup (4 oz.) shredded Monterey Jack or Mexican-blend cheese
¼ cup sliced green onions
Sliced black olives, optional

In a bowl, combine the uncooked beef, beans, chili powder, and oregano. Spoon into uncooked manicotti shells; arrange in a greased 9x13” baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate over night.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with the cheese, onions, and olives if desired. Bake 5-10 minutes longer or until the cheese is melted.