12 pasta stuffing shells, cooked and drained (jumbo shells)
1 lb. ground beef
1/2 c. water
1 (8 oz.) can tomato sauce
1 c. (8 oz.) shredded Monterey Jack cheese
1 (2.8 oz.) can Durkee French fried onions
1 (12 oz.) jar med. picante sauce
1 (4 oz.) can chopped chilies, drained

Brown ground beef; drain. Combine picante sauce, water, and tomato sauce; stir 1/2 cup into ground beef along with chilies, 1/2 cup cheese, and 1/2 can French fried onions; mix well. Pour half of remaining sauce mixture on bottom of 10 inch round or 8 x 12 inch baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish; pour remaining sauce over shells. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.