Mexican Manicotti

• 1 pound of ground beef  

• 1 pound of medium spicy sausage 

• 1 can (16 oz.) refried beans

• 2 1/2 teaspoons chili powder             

•  1 1/2 teaspoons dried oregano

• 1 package (8 oz.) manicotti shells        

• 2 cups water

• 20 oz. picante sauce                          

• 1 cup (8 oz.) sour cream

• 2 cups shredded Mexican blend cheese

• 1/2 cup sliced green onions                

• Sliced ripe olives, optional

Brown the beef and sausage; salt, pepper and spice to taste.  Drain  off grease.  In a bowl, combine the beef, beans, chili powder and oregano.  Spoon into uncooked manicotti shells; arrange in a greased 13 by 9 baking pan. 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 degrees for 30 minutes.  Uncover: spoon sour cream over the top. Sprinkle with the cheese, onions and olives if desired.  Bake 10 minutes longer or until the cheese is melted.