Mexican Stuffed Shells

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

1. Brown beef and drain.
2. Combine picante sauce, water and tomato sauce.
3. Stir 1/2 cup into ground beef along with chilies, 1/2 cup cheese and 1/2 can French fried onions; mix well.
4. Pour 1/2 of remaining mixture onto bottom of 10-inch round or 8 x 10-inch baking dish.
5. Stuff cooked shells with ground beef mixture; arrange in baking dish.
6. Pour remaining sauce over shells.
7. Bake, covered, at 350u0b0 for 30 minutes.
8. Top with remaining cheese and French fried onions.
9. Bake an additional 5 minutes, uncovered. Serve.

pasta, ground beef, picante sauce, water, tomato sauce, green chilies, shredded monterey jack cheese, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050377 (may not work)