12 pasta shells, cooked and drained
1 lb. ground chuck
1 jar picante sauce
1/2 c. water
1 (8 oz.) can tomato sauce and 4 oz. can tomato
1 (4 oz.) can green chilies
1 c. (4 oz.) shredded Monterey Jack cheese
1 can Durkees French fried onion rings

Brown and drain beef in skillet. Combine picante sauce, water, and tomato sauce. Stir sauce into ground beef. Add chilies, 1/2 cup cheese, and 1/4 can of onions; mix well. Pour 4 ounce size tomato sauce in bottom of pan. Stuff shells with ground beef mixture. Arrange shells in baking dish and top with remaining onions and cheese. Bake, covered, for 30 minutes at 350 degrees, then bake, uncovered, for 5 more minutes.