Mexican Stuffed Shells - cooking recipe

Ingredients

9 to 12 cooked stuffing shells
1 to 1 1/2 lb. cooked ground meat
1 (12 to 16 oz.) picante sauce (you decide how hot)
1 (8 oz.) can tomato sauce
1 (2.8 oz.) can Durkee French fried onions
8 oz. block Monterey Jack cheese, shredded
1/2 c. water

Preparation

In a small bowl, combine picante sauce, water and tomato sauce. In a 9 x 13-inch dish, spread 1/2 cup of the combined sauce and swish around to coat the bottom.
Stir 1/2 of the remaining sauce into the meat and add 3/4 cup of cheese and 1/2 can of the French fried onions.
Mix thoroughly.
Stuff the shells with the meat mixture and arrange in the pan.
Top with remaining sauce.
Bake 30 minute at 350\u00b0 covered.
Top with remaining cheese and onions. Bake uncovered 5 minutes or until onions are golden brown.