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

Brown ground beef, drain. Combine picante sauce, water and tomato sauce; stir 1/2 cup of mixture into ground beef along with chilies, 1/2 cup of cheese and 1/2 can of onions. 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, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions and bake uncovered 5 minutes longer.