12 pasta stuffing shells
1 lb. ground beef
1 jar picante sauce (your choice, medium or hot)
1/2 c. water
1 (8 oz.) can tomato sauce
1 (4 oz.) can green chilies, drained
1 c. Monterey Jack cheese
1 can Durkee French onions

Brown ground beef. Combine picante sauce, water and tomato sauce. Stir 1/2 of chilies, 1/2 cup of cheese and 1/2 can of onions; mix well. Pour 1/2 of remaining sauce on bottom of a 10-inch round baking dish. Stuff shells with beef mixture. Top with remaining cheese and chilies.

Bake, covered, at 350°F for 30 minutes.

Bake, uncovered, for 5 minutes longer.