By Lucky Shifton. Found on a photocopy of page 51 of the March/April 2000 issue of some magazine, in an article titled "Catchall Casseroles." Makes 8 servings.

1lb lean ground beef
1 can (16oz) refried beans
2.5 tsp chili powder
1.5 tsp dried oregano
1 package (8oz) manicotti shells
2.5 cups water
1 jar (16oz) picante sauce
2 cups (16oz) sour cream
1 cup (4oz) shredded Monterrey Jack of Mexican-style cheese
1/4 cup green onions, sliced
Ripe olives, sliced (optional)

1. In a bowl, combine the uncooked beef, beans, chili powder and oregano.
2. Spoon into uncooked manicotti shells.
3. Arrange stuffed shells in a greased 13"x9"x2" baking dish.
4. Combine water and picante sauce; pour over shells.
5. Cover and refrigerate overnight.
6. Remove from refrigerator 30 minutes before baking.
7. Cover and bake at 350°F for 1 hour.
8. Uncover.
9. Spoon sour cream over the top.
10. Sprinkle with cheese, onions, and olives (if desired).
11. Bake 5-10 minutes longer or until the cheese is melted.