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

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

Pour half of remaining sauce mixture on bottom of 10-inch round or 8x12 inch baking dish. Stuff shells with meat mixture. Arrange shells in baking dish; pour remaining sauce over shells. Bake, uncovered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake uncovered, 5 minutes longer.