12 pasta stuffing shells, cooked and drained
1 lb. ground beef
1 jar (12 oz.) med. 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 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 uncovered at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake uncovered 5 minutes longer. Preparation time: 15 minutes.