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

Saute ground beef, drain and set aside. In a bowl combine picante sauce, water and tomato sauce. Stir 1/2 cup into meat with chilies, 1/2 cup cheese and 1/2 can onions. Mix well and set aside. Pour half of remaining sauce into a 10 inch round or an 8 x 12 inch baking dish. Stuff cooked shells with meat mixture and arrange in baking dish. Pour remaining sauce over shells. Cover and bake at 300 degrees for 30 minutes. Remove from oven and top with remaining cheese and onions. Bake 5 minutes, uncovered.

Serves 6.