This sounds delicious, I would like to figure out a way to stuff the shells with ricotta cheese though (like regular manicotti) and then have the other mixture as a sauce over the shells.
This is from a Spring, 1991 Keeping Pace Newsletter that was distributed quarterly in the late 80's/early 90's. It was in a Recipe Exchange section & was from Anne Miller of Corning, Iowa.
1/2 lb. lean ground beef 1 cup mashed pinto beans 1 tsp. oregano leaves, crushed 1/2 tsp. ground cumin 8 uncooked manicotti shells 1 cup Pace Picante Sauce 1 cup water 1/2 cup (2 oz) shredded monterey jack cheese 1/2 cup dairy sour cream 1/4 cup ripe olives 2 Tbsp. sliced green onion
Combine meat, beans, oregano & cumin; mix well. Fill uncooked manicoti shells with meat mixture. Plce in a 10x6x2 inch glass baking dish. Combine Pace Picante Sauce and water; pour over shells. Cover with vented plastic wrap. Cokk at high 10 minutes. Using tongs, rearrange and turn shells over. Cover with vented plastic wrap. Cook at medium (50% power) 18 to 20 minutes, rotating dish after 10 minutes of cooking. Sprinkle with cheese; let stand uncovered 5 minutes. Top with sour cream, olives, and onion. Serve with additional Pace Picante Sauce. Makes 4 servings.
I had forgotten all about this delicious dish --- and got to thinking about different ways to fix hamburger the other night -- so the search was on for this recipe! LOL I'm just glad I am a recipe pack rat and still had all of my PACE newsletters from back then! You better believe it is getting typed up and saved to my computer now that I found it again.
