Mexican Stuffed Shells
1 lb. ground beef
1 (12 oz.) jar picante sauce
1/2 c water
1 (8oz) can tomato sauce
1 (4-oz) can chopped green chilies drained
1 c. shredded Monterey jack cheese
1 can French-fried onions
12 pasta stuffing Shells
Brown ground beef; drain. In a small bowl, combine picante sauce, water and tomato sauce. Stir 1/2 c. sauce mixture into beef along with chilies, 1/2 cup cheese and half can French fried onions. Mix well. Spread half the remaining sauce mixture in bottom of a 10 inch, round baking dish. Prepare shells according to package directions. Stuff cooked shells with beef mixture.
Arrange shells in baking dish. Top with remaining sauce. Bake covered at 350* for 30 min. or until heated through. Top with remaining cheese and onions. Bake uncovered for 5 min. or until onions are golden brown.