Mexican Stuffed Shells

This meal was a hit with the family. Cameron had two shells, Kaylee had three, and Eric enjoyed it as well (but I won't disclose how much he ate), so we will be making this meal again.

Mexican Stuffed Shells
(Recipe from HCS Timeless Recipes Cookbook)

12 Pasta shells, cooked and drained (under cook these and they won't get too soggy in the oven, plus they are easier to stuff)
1 lb. Ground Beef
1 (4 oz.) can Green chilies, chopped and drained
1 cup Monterey Jack Cheese, shredded
1 can French fried onions
1 (2.75 oz) jar Picante sauce, mild
1/2 cup water
1 (8oz) can Tomato sauce

Brown the ground beef. Drain grease. Add chilies, 1/2 cup cheese, and 1/2 can fried onions to ground beef. Combine picante sauce, water, and tomato sauce. Add 1/2 c. tomato mixture to ground beef mixture. Mix well. Stuff shells with ground beef mixture. Pour 1/2 cup sauce on bottom of baking dish (10" round works well). Arrange shells in dish. Pour remaining sauce over shells. Bake, covered at 350 for 30 mins. Top with remaining cheese and fried onions. Bake uncover for 5 more min. Serves 6.