1Mix picante sauce and tomato sauce and set aside. Cook jumbo pasta shells (approximately 14) as directed on package and drain.
2Brown meat and drain grease. Add green chilies, approximately 1/2 cup of the sauce mixture and 1/3 of the french fried onions.
3Pour 1/2 cup of sauce in the bottom of 1 1/2 qt flat casserole dish. Stuff shells with mixture and arrange in casserole dish. Pour remaining sauce over shells and bake covered for approximately 35 minutes or until bubbly.
4add layer of Monteray Jack cheese and then top with rest of french fried onions and bake uncovered for 5 minutes.