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MEXICAN STUFFED SHELLS 
12 jumbo pasta stuffing shells, cooked and drained
1/2 c. water
1 (8 oz.) can tomato sauce
1 (4 oz.) c. shredded Monterey jack cheese
1 lb. ground beef
1 (12 oz.) jar medium or mild picante sauce
1 (4 oz.) can chopped green chilies, drained
1 (2.8 oz.) can Durkee French fried onions

Brown the ground beef and drain. Cook the shells. Combine picante sauce, water and tomato sauce. Stir 1/2 of this combination into ground beef along with chilies, 1/2 cup of cheese and 1/2 can french fried onions and mix well, pour half of remaining sauce mixture on bottom of 10 inch round or 8x12 inch baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish; pour remaining sauce over shells. Bake uncovered at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes longer. Makes 6 servings.
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