Spanish Shells

• 12 pasta stuffing shells
• 1 lb. ground beef
• 1 (12 oz.) jar medium picante sauce
• 1/2 c. water
• 1 (8 oz.) can tomato sauce
• 1 Tbsp. dry taco seasoning
• 1 (4 oz.) can chilies, drained
• 1 c. Monterey Jack cheese
• 1 (2.8 oz.) can French fried onions

1. Preheat oven to 350u0b0.
2. Cook and drain pasta shells. Brown and drain ground beef.
3. Combine picante sauce, water, tomato sauce and taco seasoning.
4. Chop chilies and grate cheese. Stir 1/2 cup sauce into ground beef along with chilies, 1/2 cup cheese and 1/2 can fried onions.
5. Pour remaining sauce into bottom of 1 1/2-quart baking dish.
6. Stuff cooked shells with ground mixture. Arrange shells in dish.
7. Pour remaining sauce over shells.
8. Bake, covered, at 350u0b0 for 25 minutes.
9. Top with remaining cheese and fried onions.
10. Bake, uncovered, for 5 minutes.

pasta stuffing shells, ground beef, picante sauce, water, tomato sauce, taco, chilies, cheese, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=761774 (may not work)