Microwave Mexican Casserole
My Dh made this for dinner this week and it was great.
1/2 pound uncooked lean ground beef
1 cup refried beans
1 tsp dried oregano
1/2 tsp ground cumin
8 uncooked manicotti shells
1-1/4 cups water
1 cup taco or picante sauce
1 cup (8 ounces) sour cream
1/4 cup finely chopped green onions (we substituted red onion)
1/4 cup sliced olives
1/2 cup shredded Monterey Jack cheese
In a bowl, combine the beef, beans, oregano, and cumin; mix weel. Stuff into manicotti shells (we use a pastry bag to make fillingthe shells easier), place in an ungreased 11x7x2 inch microwave-safe dish. Combine water and taco sauce; pour over shells. Loosely cover dish; microwave on high for 5 minutes; turn shells with tongs. Microwave 5 minutes longer; turn shells again.
Cover and cook at 50% power for 17 to 19 minutes or until pasta is tender and meat juices run clear, turning the dish a half turn once.
spoon sour cream lengthwise down center; sprinkle with onion, olives, and cheese. Microwave, uncovered, on high until for 2 to 3 minutes or until chesse is melted.
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