Mexican Stuffed Shells

12 large pasta shells, cooked
1 lb ground beef
12 oz picante sauce
1/2 cup water
8 oz tomato sauce
4 oz chopped green chiles, drained
1 cup shredded Monterey Jack cheese
1 (2.8 oz) can fried onions

Preheat oven to 350 F. Brown and drain beef. Combine picante
sauce, water and tomato sauce. Stir 1/2 cup sauce mixture into beef.
Add chiles, 1/2 cup cheese, and 1/2 can onions. Mix well. Spread 1/2
the remaining sauce mixture int bottom of 10" round baking dish. Stuff
shells with beef mixture. Top with remaining sauce. Bake 30 minutes or
until heated through. Top with remaining onions and cheese. Bake an
additional 5 minutes.

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