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

Brown meat and drain.

Combine picante, water and tomato sauce. Stir 1/2 cup into meat along with chilies, 1/2 cup cheese and 1/2 can onions. Mix well.

Pour 1/2 of remaining sauce on bottom of dish. Stuff shells with meat mixture. Arrange shells in dish and pour remaining sauce over shells.

Bake 30 minutes covered at 350 degrees. Top with remaining cheese and onions and bake uncovered 5 minutes longer. Serves 6.