12 pasta stuffing shells, cooked and drained
1 lb. ground beef, browned and drained
1 jar (12 oz.) 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 can (2.8 oz.) Durkee French Fried Onions

Combine picante sauce, water and tomato sauce; stir 1/2 cup ground beef 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 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 for 30 minutes. Top with remaining cheese and onions; bake uncovered 5 minutes longer.

Serves 6. (Preparation time 15 minutes.)