pasta stuffing shells, cooked & drained
1-lb. ground beef
(12 oz.) jar picante sauce
(4 oz.) can chopped green chilies
(8 oz.) can tomato sauce
c. shredded Monterey Jack cheese
can Durkee French fried onions
Brown ground beef; drain. Combine picante, water & tomato sauce. Stir 1/2 c. into ground beef with chilies, 1/2 c. cheese & 1/2 can onions; mix well. Pour 1/2 of remaining sauce on bottom of 10" pan. Stuff shells with beef. Arrange in pan. Pour remaining sauce over shells. Bake at 350° for 50 minutes, covered. Top with cheese and onions. Bake, uncovered, 5 minutes.