Mexican Stuffed Shells - cooking recipe

Ingredients

12 jumbo size macaroni shells, cooked and drained
1 lb. ground beef
1 (12 oz.) picante sauce (I use Ortega mild)
1/2 c. water
1 (16 oz.) can tomato sauce
1 can chopped and drained chillies (optional)
8 oz. shredded Monterey Jack cheese
1 can Durkee French fried onions

Preparation

Brown and drain beef.
Combine Ortega sauce, water and tomato sauce.
Stir 1/2 cup mixture into chillies (if used).
Mix in 1 cup cheese and 1/2 can of onions.
Mix well.