Mexican Stuffed Shells - cooking recipe

Ingredients

20 large pasta shells, cooked al dente,and drained
1 lb ground beef
1 (12 ounce) jar mild picante sauce
1/2 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can chopped green chilies
1 (8 ounce) package shredded monterey jack cheese
1 (2 7/8 ounce) package French-fried onions

Preparation

Preheat oven to 350 F.
Brown ground beef and drain.
Combine picante sauce, water and tomato sauce.
Stir 1/2 cup of the picante mixture into ground beef along with green chilies, 1/2 cup cheese and 1/2 cup Frence Fried Onions; mix well.
Pour half of the remaining picante mixture on bottom of a 9X12 baking dish.
Stuff cooked shells with ground beef mixture.
Arrange shells in baking dish and pour remaining sauce over the shells.
Bake uncovered at 350 F.
for 30 minutes.
Remove from oven and top with remaining cheese and onions, then return to oven and cook, uncovered, for 15 minutes longer.