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

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 baking dish.

Stuff cooked shells with ground beef mixture. Arrange shells in dish and pour remaining sauce over shells. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.