Mexican Stuffed Shells

• 12 to 15 large pasta shells, cooked
• 1 lb. ground beef or turkey
• 1 large jar picante sauce
• 1/2 c. water
• 1 (8 oz.) tomato sauce
• 1 (4 oz.) can green chillies
• 1 c. shredded Monterey Jack cheese or 1 block
• 1 small can Durkee French fried onions

1. Brown meat; drain.
2. Combine picante sauce, water and tomato sauce.
3. Stir 1/2 cup of sauce mixture into meat.
4. Add chilli peppers, 1/2 cheese and 1/2 French fried onions.
5. Mix well.
6. Pour 1/2 of remaining sauce in bottom of casserole dish.
7. Stuff shells with meat mixture and put in casserole dish.
8. Pour remaining sauce over shells.
9. Bake 30 minutes at 350u0b0.
10. Remove from oven.
11. Top with remaining cheese and onions.
12. Bake 5 to 10 minutes longer.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=933187 (may not work)