12 pasta shells (jumbo 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 in bowl. Stir 1/2 cup sauce into ground beef along with chilies, 1/2 cup cheese and 1/2 can fried onions. Mix well. Pour half of the remaining sauce mixture on bottom of 8 x 12 inch rectangle dish. Stuff shells with ground meat mixture.

Arrange shells in baking dish. Pour remaining sauce over stuffed shells. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions and cook uncovered 5 minutes more.