18 to 20 pasta
stuffing shells, cooked and drained
1 pound ground beef
1 jar (12 oz) mild
or medium picante sauce
1/2 cup water
1 can (8 oz) tomato sauce
1 can (4 oz)
chopped green chilies, drained
1 cup (4 oz)
shredded
1 1/3 cups FRENCH’S
French Fried Onions
Preheat oven to 350F. In a large skillet, brown ground beef, drain. In small bowl, combine picante sauce, water and tomato sauce. Stir 1/2 cup sauce mixture into beef along with chilies, 1/2 cup cheese and 2/3 cup French Fried Onions; mix well. Spread half the remaining sauce mixture in bottom of 10-inch round baking dish. Stuff cooked shells with beef mixture. Arrange shells in baking dish, top with remaining sauce. Bake, covered, for 30 minutes or until heated through. Top with remaining 2/3 cup onions and cheese, bake, uncovered, 5 minutes or until cheese is melted