12 pasta stuffing shells, cooked and drained
1 lb. ground chuck
1 jar (12 oz.) 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 Durkee French fried onions

Brown beef, drain. Combine picante sauce, water and tomato sauce; stir 1/2 into beef along with chilies, 1/2 cup cheese, 1/2 can onions and 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 beef mixture. Arrange shells in dish; pour remaining sauce over shells. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions, bake uncovered 5 minutes longer. Makes 6 servings.