12 pasta stuffing shells, cooked & drained
1 lb. ground beef
1 (12 oz.) jar mild picante sauce
1/2 c. water
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies, drained
1 (4 oz.) c. shredded Monterey Jack cheese
1 (8 oz.) c. Durkee french fried onions

Brown ground beef; drain. Combine picante sauce, water, tomato sauce; stir 1/2 cup of this mixture into ground beef along with chilies, 1/2 cup cheese and 1/2 cup onions; mix well. Pour half of the 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 covered at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes.