Mexican Stuffed Pasta Shells

• 18 to 20 jumbo pasta shells
• 1 (16 oz.) bottle picante sauce (hot, medium or mild - you decide)
• 1 (4 oz.) can green chilies, chopped and drained (hot, medium or mild - you decide)
• 4 oz. shredded Cheddar cheese
• 1 (2.8 oz.) can Durkee French fried onion rings
• 1 lb. ground beef
• 1/2 c. water
• 1 (15 1/2 oz.) can tomato sauce
• 4 oz. shredded Monterey Jack cheese
• 4 oz. Mozzarella cheese
• 1 small can sliced black olives, drained (optional)

1. Cook pasta according to package directions, rinse and set aside.
2. In a bowl, combine picante sauce, water and tomato sauce. Put 1/2 tomato sauce mixture, chilies, black olives, 1/2 of all three cheese and 1/2 of the onion rings into the ground beef; mix well.
3. Pour 1/2 of the remaining tomato sauce mixture into the bottom of an 8 x 12-inch (or larger) casserole dish.
4. Stuff the pasta shells with beef mixture and place in the casserole dish. Pour the remaining tomato sauce over the stuffed shells.
5. Bake covered at 350u0b0 for 25 to 35 minutes.
6. Sprinkle remaining cheeses and onion rings over the top and bake, uncovered, for 5 more minutes.
7. Makes 6 servings.

pasta shells, picante sauce, green chilies, cheddar cheese, onion, ground beef, water, tomato sauce, shredded monterey jack cheese, mozzarella cheese, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383388 (may not work)