MEXICAN STUFFED SHELLS
INGREDIENTS
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12 pasta stuffing shells, cooked and drained
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1 lb. ground beef, browned and drained
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1 jar (12 oz.) med. or mild picante sauce
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1/2 c. water
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1 (8 oz.) can tomato sauce
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1 (4 oz.) can chopped green chilies, drained
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1 c. (4 oz.) shredded Monterey Jack cheese
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1 can (2.8 oz.) Durkee French Fried Onions
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