Mexican Manicotti

Mexican Manicotti 1 lb lean ground beef (optional) 1 (16 ounce) can refried beans 2 1⁄2 teaspoons chili powder 1 1⁄2 teaspoons dried oregano 1 (8 ounce) package manicotti 2 1⁄2 cups water 1 (16 ounce) jar picante sauce 2 cups sour cream 1 cup shredded monterey jack cheese or 1 cup shredded Mexican blend cheese or 1 cup cheddar cheese 1⁄4 cup sliced green onion sliced ripe black olives (optional) In a bowl combine beef (if desired), beans, chili powder, and oregano. Spoon into uncooked manicotti shells; arrange into a greased 13x9x2 inch baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 hour. Uncover; spoon sour cream over top. Sprinkle with cheese, onions, and olives (if desired). Bake 5 to 10 minutes longer or until cheese is melted.