Mexican Stuffed Shells - cooking recipe

Ingredients

12 large pasta shells, cooked and drained
1 lb. ground beef
1 20 oz. jar mild picante sauce
1/2 c. water
1 8 oz. can tomato sauce
1 4 oz. can chopped chilies
1 c. shredded Monterey Jack cheese
1 can French fried onions

Preparation

Brown ground beef.
Drain.
Combine picante sauce, water and tomato sauce.
Stir 1/2 c. sauce into ground beef along with the green chilies, 1/2 c. of cheese and half of the onions.
Mix well. Pour half of remaining sauce into a 8x12 baking dish.
Stuff the shells with ground beef mixture and arrange in dish.
Pour the remaining sauce over shells. Cover and bake at 350 for 30 minutes. Top with remaining cheese and bake an additional 5 minutes uncovered.