12 pasta stuffing shells, cooked and drained
1 lb. ground beef
1 jar (12 oz.) medium or mild picante sauce
1/2 c. water
1 can 8 oz. tomato sauce
1 can 4 oz. chopped green chilies, drained
1 c. (4 oz.) 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 10 inch round or 8 x 12 inch baking dish.

Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells. Bake covered 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered 8 more minutes. Serves 6.