1 : c Sour Cream
1 : cn Green Chilies,Chopped --
4 : Oz
3 : c Rice,White,Cooked
12 : oz Monterey Jack Cheese
1/2 : c Cheddar Cheese,Shredded
1 : lb Lean ground beef
1 : md Onion; diced
1/2 : Red bell pepper; diced
1/2 : Green bell pepper; diced
2 : Cloves garlic; minced
1 : cn Refried beans
1 : ts Dried basil; crushed
1 : ts Chili powder
10 : Manicotti shells; uncooked
-(up : -(up to 12)
1 : /2 c Tomato sauce
1 : c Picante sauce
1 : /2 c Sour cream
1/3 : c Green onion; sliced
4 : oz Can ripe olives; chopped
1 : c Monterey jack cheese;
-shredded : -shredded
1 : /2 lb Large shrimp (26 to 30);
-peeled : -peeled and deveined
1/4 : c Lime juice
1/4 : c Tequila
1/4 : c Water
1/4 : c Finely chopped onion
1 : tb Olive oil
1/4 : ts Salt
Cooked : Cooked brown or white rice
Lime : Lime slices; for garnish
3 : Carrots; cut into large
-chunks : -chunks
1 : tb Liquid from canned jalapenos
-(or : -(or more)
1/2 : c Oil & vinegar dressing
-(follows) : -(follows)
1 : pn Dried oregano
0: Preparation Time: 0:09 If you don't have a microwave oven, cook the potatoes in a conventional oven at 350 degrees for 1 1/2 hours the night before, and serve them cold for breakfast
1: Puncture the potatoes several times with a fork and place in the microwave
2: Cook on high for 7 to 8 minutes, depending on the size of the potato and the number of potatoes cooked, or until tender
3: Eat plain or with your choice of toppings
4: