12 pasta stuffing shells, cooked and drained
1 lb. ground beef
1 (12 oz.) jar mild Picante sauce
1/2 c. water
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies, drained
1 c. shredded Monterey Jack cheese
1 (2.8 oz.) can French fried onions

Brown ground beef; drain well. Combine Picante sauce, water, and tomato sauce. Stir 1/2 the sauce mixture into ground beef, along with the chilies, 1/2 cup cheese, and 1/2 can onions; mix well. Pour 1/2 of the remaining sauce on the bottom of 8 x 12 inch baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish and pour remaining sauce over top. Bake covered in a preheated oven 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered for 5 more minutes.