21 jumbo pasta shells, uncooked
1 (16 oz.) jar picante sauce
1 (8 oz.) can tomato sauce
1/2 c. water
1 lb. ground beef
1 (4 oz.) can chopped green chilies, drained
1 1/2 c. shredded Monterey Jack, divided
1 sm. can French fried onion rings

Cook shells according to directions, drain. Combine picante sauce, tomato sauce and water; set aside. Cook ground beef over medium heat; drain. Add 1/2 cup picante mixture, green chilies, 1/2 cup cheese and 1/2 can onions. Fill each shell with about 2 tablespoons ground beef mixture. Spoon about half of remaining picante mixture into 13x9x2 inch. Place filled shells on sauce; top with remaining picante mixture. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese and onions. Bake an additional 5 minutes. Makes 4 servings.