Mexican Stuffed Shells - cooking recipe

Ingredients

18 to 20 pasta stuffing shells, cooked and drained
1 1/4 lb. ground beef
1 (12 oz.) jar picante sauce
1/2 c. water
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped chilies, drained
1 c. shredded Monterey Jack cheese
1 can French fried onions

Preparation

Brown ground beef and drain.
Combine picante sauce, water and tomato sauce; stir 1/2 cup into ground beef along with chilies, 1/2 cup Monterey Jack cheese and 1/2 can fried onions.
Mix well. Pour 1/2 of remaining sauce on bottom of 13 x 9-inch pan.
Stuff cooked shells with ground beef mixture.
Arrange shells in baking dish.
Pour remaining sauce over shells.
Bake, covered, at 350\u00b0 for 30 minutes.
Top with remaining Monterey Jack cheese and fried onions.
Bake, uncovered, 5 minutes longer.