12 pasta stuffing shells, cooked in unsalted water & drained
1 lb. ground beef
1 (12 oz.) jar mild or medium picante sauce
1 (8 oz.) can tomato sauce
1 (4 oz.) c. Monterey Jack cheese (or Cheddar), shredded

Preheat oven to 350 degrees. In large skillet, brown ground beef, drain. In small bowl, combine picante sauce, water and tomato sauce. Stir 1/2 cup sauce mixture into beef along with 1/2 cup cheese and mix well. Spread half the remaining sauce mixture in bottom of 10 inch round baking dish. Stuff cooked shells with beef mixture. Arrange shells in baking dish, top with remaining sauce. Bake, covered, at 350 degrees for 30 minutes or until heated through. Top with remaining cheese and bake, uncovered, 5 minutes.