12 pasta stuffing shells (large) cooked and drained
1 lb. ground beef
1 jar (12 oz.) medium or mild 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
1 can (2.8 oz.) Durkee French fried onions

Brown ground beef; drain. Combine picante sauce, water and tomato sauce; stir 1/2 cup into ground beef along with chilies, 1/2 cup of cheese and 1/2 can French fried onions; mix well.

Pour half of remaining sauce mixture on the bottom of 8 x 12 inch baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish; pour the remaining sauce over shells. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake uncovered 5 minutes longer.