12 pasta stuffing shells, cooked and drained
1 lb. ground beef
12 oz. medium or mild picante sauce
1/2 c. water
8 oz. tomato sauce
4 oz. green chilies, drained and chopped
4 oz. Monterey Jack cheese, shredded
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 cheese, and 1/2 can French fried onions. Mix well. Pour half of remaining sauce mixture on bottom of 10 inch round or 8 x 12 inch baking dish. Stuff cooked shells with beef mixture; arrange shells in baking dish. Pour remaining sauce over shells. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 6 servings.