Mexican Stuffed Shells - cooking recipe

Ingredients

12 pasta stuffing shells, cooked and drained
1 lb. ground beef
1 (12 oz.) picante sauce
1/2 c. water
1 (8 oz.) can tomato sauce
8 oz. Monterey Jack cheese
1 (28 oz.) can Durkee French fried onions

Preparation

Preheat oven to 350\u00b0.
Brown ground beef; drain.
Combine picante sauce, water and tomato sauce.
Stir 1/2 cup into ground beef along with 3/4 cup cheese and 1/2 can onions.
Mix well.
Pour half of remaining sauce on bottom of baking dish.