Mexican Stuffed Shells

Photo and recipe from www.theteachercooks.com

• 1 lb. Ground beef browned and drained
• 12 – 15 large shells cooked according to directions
• 1 12 ounce jar mild picante sauce
• 1/2 cup water
• 1 8 ounce can tomato sauce
• 1 4-ounce can chopped chilies
• 1 cup Monterrey Jack cheese shredded ( I use more)
• 1 2.8 ounce can Durkee French Fried onions

You will need 2 mixing bowls.  In one bowl combine picante sauce, water,  and tomato sauce.  In another bowl place the browned ground meat adding 1/2 cup of the mixed sauce, along with the chilies, 1/2 cup of cheese, and 1/2 can of the onions.  Mix well.  Pour half the sauce in the bottom of a 9 x 13 inch oven proof casserole dish.  Stuff shell with the ground beef mixture.  Arrange shells in the baking dish.  Pour the remaining sauce over shells.  Bake covered for about 30 minutes at 350 degrees.  Top with the remaining onions and cheese and cook uncovered for about 5 minutes.