12 large pasta shells -- cooked, drained
1 pound ground beef
12 ounces mild Pace Picante Sauce
1/2 cup water
8 ounces tomato sauce
2 ounces chopped green chilies -- drained
1 cup shredded Monterey jack cheese
1-2.8 ounce can Durkee French Fried Onions
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Brown ground beef, drain. Combine picante sauce, water and tomato sauce; stir 1/2 cup of mixture into beef with chilies, 1/2 cup cheese and 1/2 can onions, mix well. Pour 1/2 of remaining sauce in baking dish. Stuff cooked shells with ground beef mixture, pour remaining sauce over stuff shells. Bake covered 350 degrees for 30 minutes. Top with remaining cheese and onions, bake uncovered another 5 minutes.
Serving Ideas : Garlic bread and salad.
NOTES : This recipe can be easily doubled or tripled, excellent for pot lucks or large parties.
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