12 pasta stuffing shells, lg. jumbo shells
1 lb. ground beef
1 (12 oz.) mild picante sauce
1/2 c. water
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies, drained
1 c. shredded Monterey Jack cheese and/or cheddar
1 can Durkee French Fried Onions

Cook, drain and rinse pasta shells. Brown ground beef; drain. Combine picante sauce, water and tomato sauce. Mix 1/2 cup sauce, chilies, 1/2 cup cheese and 1/2 can onions in ground beef. Pour 1/2 of remaining sauce in bottom of 8"x8"x2" baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remainder of sauce over shells. Bake, uncovered at 350 degrees for 30 minutes. Top with rest of cheese and onions and bake 5 minutes more.