Mexican Stuffed Shells - cooking recipe

Ingredients

12 large pasta shells for stuffing
1 lb. ground beef
1 (12 oz.) jar picante sauce
1/2 c. water
1 (8 oz.) can tomato sauce
4 oz. chopped green chilies
1 c. shredded Monterey Jack cheese
1 can French fried onions

Preparation

Cook and drain pasta shells. Brown meat and drain. In small bowl, mix sauces and water. Stir 1/2 cup sauce in meat mixture along with chilies, 1/2 cup cheese and 1/2 can onions. Mix well. Spread 1/2 of remaining sauce on bottom of 10-inch round pan. Stuff cooked shells with meat mixture. Arrange shells in dish. Top with sauce. Bake, covered, for 30 minutes. Top with remaining onions and cheese. Bake, uncovered 5 minutes, until cheese melts.