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

Brown meat, drain. Combine picante sauce, water and tomato sauce; stir 1/2 cup into meat along with chilies, 1/2 cup cheese and 1/2 can onions. Pour half of remaining sauce mixture on bottom of 8x12 baking dish. Stuff shells with ground beef mixture. Arrange in baking dish. Pour remaining sauce over shells. Bake, uncovered, at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.