Mexican Stuffed Shells - cooking recipe

Ingredients

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

Preparation

Brown beef and drain.
Combine picante sauce, water and tomato sauce.
Stir 1/2 cup into ground beef along with chilies, 1/2 cup cheese and 1/2 can French fried onions; mix well.
Pour 1/2 of remaining mixture onto bottom of 10-inch round or 8 x 10-inch baking dish.
Stuff cooked shells with ground beef mixture; arrange in baking dish.
Pour remaining sauce over shells.
Bake, covered, at 350\u00b0 for 30 minutes.
Top with remaining cheese and French fried onions.
Bake an additional 5 minutes, uncovered. Serve.