Mexican Manicotti

Mexican Manicotti 1 lb lean ground beef 1 (16 ounce) can refried beans 3 teaspoons chili powder 3 teaspoons oregano 1 (8 ounce) package manicotti 2 1/2 cups water 16 ounces picante sauce 16 ounces sour cream 1 cup shredded monterey jack cheese 1/4 cup sliced green onion 1/4 cup sliced ripe olives 1 lb lean ground beef 1 (16 ounce) can refried beans 3 teaspoons chili powder 3 teaspoons oregano 1 (8 ounce) package manicotti 2 1/2 cups water 16 ounces picante sauce 16 ounces sour cream 1 cup shredded monterey jack cheese 1/4 cup sliced green onion 1/4 cup sliced ripe olives In bowl, mix uncooked beef, beans, chili powder, and oregano. Spoon into uncooked manicotti shells. Place in greased 13x9 baking pan. Mix water and sauce, pour over manicotti. Cover and refrigerate 8 hours. Remove from refrigerator 30 minutes before baking. Cover and bake at 350* for 1 hour. Uncover. Sprinkle with cheese, onions, and olives. Bake for 8 minutes more. Then add sour cream.