MEXICAN STUFFED SHELLS

MEXICAN STUFFED SHELLS

12 large pasta shells (cooked and drained)
1 lb ground beef
1 small jar picante sauce
1/2 cup of water
1 cup spaghetti sauce
4 oz. shredded Monterey Jack cheese
1 can (2.8 oz) French fried onions
1 4 oz can diced green chiles

Brown ground beef, drain and set aside. Combine picante sauce, water and spaghetti sauce. Stir 1/2 cup into ground beef along with chiles, 1/2 cup cheese and 1/2 can of French fried onions. Mix well.
Pour half of remaining sauce mixture on bottom of 8x12 baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells.

Bake covered at 350 for 30 minutes.

Top with remaining cheese and onions. Bake 5 minutes longer.