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 chiles, drained
1 c. (4 oz.) Monterey Jack cheese
1 (2.8 oz.) can French fried onions

Brown ground beef, drain. Combine picante sauce, water and tomato sauce, stir 1/2 cup into ground beef along with chiles, 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 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered 5 minutes longer. Makes 6 servings.

Preparation time: 15 minutes.