Mexican Stuffed Shells - cooking recipe

Ingredients

20 jumbo pasta shells
1 (16 oz.) jar picante sauce
1 (8 oz.) can tomato sauce
1/2 c. water
1 lb. ground beef or turkey
1 (4 oz.) can chopped green chiles, drained
1 c. (4 oz.) Monterey Jack cheese
1 (2.8 oz.) can French fried onions

Preparation

Cook pasta shells according to package instructions.
Drain and set aside.
Combine picante sauce, tomato sauce and water.
Set aside.
Cook meat over medium heat until brown, stirring to crumble.
Drain.
Add 1/2 cup picante mixture, chiles, 1/2 cup cheese and 1/2 can onion.