Mexican Stuffed Shells - cooking recipe

Ingredients

12 pasta stuffing shells, cooked and drained
1 lb. ground beef
12 oz. jar picante sauce
1/2 c. water
8 oz. can tomato sauce
4 oz. can green chilies, chopped
4 oz. shredded Monterey Jack cheese
2 (8 oz.) cans French fried onions

Preparation

Brown ground beef and drain.
Combine picante sauce, water and tomato sauce.
Stir 1/2 cup ground beef along with chilies, 1/2 cheese, 1/2 cup French fried onions and mix well. Pour 1/2 of remaining sauce mixture in bottom of a 10-inch round or 8 x 12-inch baking dish.