Mexican Stuffed Shells - cooking recipe

Ingredients

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

Preparation

Brown meat and drain.
Combine picante sauce, water and tomato sauce.
Stir half of cup of combined sauce and green chilies into browned meat and add 1/2 cup cheese and 1/2 cup of onions.
Mix well.
Pour 1/2 of remaining sauce on bottom of 10-inch round baking dish.
Stuff cooked shells with meat mixture and arrange in dish.
Pour remaining sauce over shells.
Bake, covered, at 350\u00b0 for 30 minutes.
Top with remaining cheese and onions.
Bake, uncovered, for 5 minutes longer.
Makes 6 servings.