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

Brown ground round; drain. Combine Picante sauce, water, and tomato sauce. Stir 1/2 cup in meat 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 meat 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. Preparation time: 15 minutes.