12 pasta stuffing shells, cooked & drained
1 lb. ground beef
1 jar (12 oz.) med. 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.) Monterey Jack cheese, shredded
1 can (2-8 oz.) French fried onions

Brown beef. Combine picante sauce, water and tomato sauce, stir 1/2 cup into beef along with chilies, 1/2 cup cheese and 1/2 can onions, mix well. Pour half of remaining sauce mixture on bottom of 10 inch round or 8 x 12 inch baking dish. Stuff shells with ground 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.