Stuffed Shells

• 12 pasta stuffing shells, cooked
• 1 lb. ground beef
• 12 oz. mild picante sauce
• 1/2 c. water
• 8 oz. tomato sauce
• 4 oz. chopped green chilies
• 4 oz. shredded Monterey Jack cheese
• 2 (8 oz.) cans Durkee French fried onions

1. Brown ground beef; drain.
2. Combine sauces and water.
3. Stir 1/2 cup into beef along with chilies, half of cheese and half of onions.
4. Mix well.
5. Pour half of remaining sauce mixture on bottom of 10-inch round or 8 x 12-inch baking dish.
6. Stuff cooked shells with beef mixture.
7. Arrange in baking dish.
8. Pour remaining sauce over shells.
9. Bake, covered, at 350u0b0 for 30 minutes.
10. Top with remaining cheese and onions.
11. Bake, uncovered, for 5 minutes.
12. (Hot chilies and/or picante sauce can be used for a spicier dish.)

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457074 (may not work)