Comments: This is a good meal for working women - put it together the night before and then pop it in the oven when you come home. Serve with salad and french bread.

12		pasta stuffing shells, cooked and drained
1	lb.	ground chuck or ground round
1	jar (12 oz.)	medium or mild picante sauce (mild is better, unless you want is real hot).
1/2	cup	water
1	8 oz. can	tomato sauce
1	4 oz. can	chopped green chilies - drained
1	cup	shredded monterey jack cheese (be sure it is plain monterey jack with no peppers)
1	can (2.8 oz.)	durkee french fried onions

• Brown meat - drain.
• Combine picante sauce, water and tomato sauce. Stir 1/2 cup into ground beef along with chilies, 1/2 cup cheese and and 1/2 can french fried onions - mix well.
• Pour half of remaining sauce mixture in bottom of 10" round or 8xl1" baking dish.
• Stuff cooked shells with ground beef mixture.
• Arrange shells in baking dish. Pour remaining sauce over shells.
• Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions and bake uncovered 5 minutes.

  Makes 6 servings.

• Garnish pasta shells with sour cream and green onions if desired.