Mexican Stuffed Shells

I received this recipe from a friend several years ago. We were doing a fund raising recipe book and this was one of the recipes Tracy Thomas submitted. It was one of the first recipes I tried after we completed the recipe book.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 20  large pasta shells, cooked al dente,and drained
• 1  lb ground beef
• 1 (12 ounce) jar  mild  picante sauce
• 1⁄2 cup water
• 1 (8 ounce) can tomato sauce
• 1 (4 ounce) can  chopped green chilies
• 1 (8 ounce) package  shredded monterey jack cheese
• 1 (2 7/8ounce) package  French-fried onions

Directions

1. Preheat oven to 350 F.
2. Brown ground beef and drain.
3. Combine picante sauce, water and tomato sauce.
4. Stir 1/2 cup of the picante mixture into ground beef along with green chilies, 1/2 cup cheese and 1/2 cup Frence Fried Onions; mix well.
5. Pour half of the remaining picante mixture on bottom of a 9X12 baking dish.
6. Stuff cooked shells with ground beef mixture.
7. Arrange shells in baking dish and pour remaining sauce over the shells.
8. Bake uncovered at 350 F.
9. for 30 minutes.
10. Remove from oven and top with remaining cheese and onions, then return to oven and cook, uncovered, for 15 minutes longer.