Mexican Manicotti Casserole
- 1 pound lean ground beef
- 1 small onion - diced
- 1/2 of a 16 oz can (1 cup) refried beans
- 1 tsp oregano
- 1/2 tsp ground cumin
- 8 manicotti shells
- 1 cup salsa
- 1 cup water
- 1 8 oz carton sour cream
- 1/4 cup sliced pitted ripe olives
- 1 cup cheese
Arrange stuffed shells into a 9x13 inch baking dish.
Combine salsa and water and pour over shells.
Sprinkle cheese and olives over the top of the salsa. Cover and bake for about 30 minutes until shells are soft and casserole is bubbly.
Serve with extra salsa and sour cream