12 pasta stuffing shells, cooked and drained
1 lb. ground beef
12 oz. jar medium or mild picante sauce
1/2 c. water
8 oz. can tomato sauce
4 oz. can chopped green chiles, drained
1 c. (4 oz.) shredded monterey jack cheese
2.8 oz. can 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 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 dish; pour remaining sauce over shells. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake uncovered for 5 minutes longer. Serves 6.