12 pasta stuffing shells (cooked and drained)
1 lb. ground beef
12 oz. picante sauce
1/2 c. water
8 oz. tomato sauce
4 oz. chopped green chilies, drained, if in a can
1 c. shredded Monterey Jack cheese
1 can Durkee fresh onions

Brown ground beef; drain. Combine picante sauce, water and tomato sauce. Stir 1/2 cup into the ground beef with chilies, 1/2 cup cheese and 1/2 cup onions. Mix well. Pour 1/2 of remaining sauce mixture on bottom of 8 x 12 inch baking dish. Pour remaining sauce over shells. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes longer.