12 lg. pasta 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 French fried onions

Brown and drain the beef. Combine Picante sauce, water and tomato sauce, stir one half cup of sauce into beef along with chilies, 1/2 cup of cheese and 1/2 can of onions. Mix well. Pour half of remaining sauce into baking dish. Stuff cooked shells with beef mixture. Arrange shells in baking dish; pour remaining sauce over shells. Bake covered in 350 degree oven for 30 minutes. Top with remaining cheese and onions, bake uncovered 5 minutes longer.