12 pasta stuffing shells, cooked & drained
1 lb. ground beef
1 lg. onion, chopped
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

Cook ground beef and onion, until brown and transparent, drain off grease. Combine picante sauce, water and tomato sauce. Stir 1/2 cup of sauce mixture into the ground beef, add chilies and stir in 1/2 cup cheese. Mix well.

Pour half of the remaining sauce mixture on bottom of 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, bake uncovered, 5 minutes longer.