Mexican Stuffed Shells

• 9 to 12 cooked stuffing shells
• 1 to 1 1/2 lb. cooked ground meat
• 1 (12 to 16 oz.) picante sauce (you decide how hot)
• 1 (8 oz.) can tomato sauce
• 1 (2.8 oz.) can Durkee French fried onions
• 8 oz. block Monterey Jack cheese, shredded
• 1/2 c. water

1. In a small bowl, combine picante sauce, water and tomato sauce. In a 9 x 13-inch dish, spread 1/2 cup of the combined sauce and swish around to coat the bottom.
2. Stir 1/2 of the remaining sauce into the meat and add 3/4 cup of cheese and 1/2 can of the French fried onions.
3. Mix thoroughly.
4. Stuff the shells with the meat mixture and arrange in the pan.
5. Top with remaining sauce.
6. Bake 30 minute at 350u0b0 covered.
7. Top with remaining cheese and onions. Bake uncovered 5 minutes or until onions are golden brown.

shells, ground meat, picante sauce, tomato sauce, onions, block monterey, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040616 (may not work)