Mexican Stuffed Shells - cooking recipe

Ingredients

12 pasta stuffing shells, cooked and drained
1 (8 oz.) can tomato sauce
1 c. shredded Monterey Jack cheese
1 (2.8 oz.) can Durkee French fried onions
1 jar medium picante sauce
1/2 c. water
1 (4 oz.) can chopped green chilies
1 lb. ground beef, browned and drained

Preparation

Combine picante sauce, water and tomato sauce, stirring half of the mixture into the ground beef with the chilies, half of the cheese and half of the onions.
Mix well.