Recipe(tried): Mexican Stuffed Shells

I made these for the first time over the weekend. I made a double batch and passed them out to neighbors and family members. The reviews are in and this is one of the best meals ever!!!! I can't print the recipe fast enough. I thought some of you might enjoy it as well.

MEXICAN STUFFED SHELLS

21 jumbo pasta shells, uncooked
FOR THE PICANTE MIXTURE:
1 (16 oz.) jar picante sauce
1 (8 oz.) can tomato sauce
1/2 cup water
FO THE BEEF MIXTURE:
1 lb. ground beef
1 (4 oz.) can chopped green chiles, drained
1 cup shredded Monterey jack cheese, divided use
1 can French fried onions, divided use*

Cook pasta according to directions, drain.

Preheat oven to 350 degrees F.

TO PREPARE THE PICANTE MIXTURE:
Combine picante sauce, tomato sauce, and water; set aside.

TO PREPARE THE BEEF MIXTURE:
Cook ground beef until browned; drain. Add 1/2 cup picante mixture, green chiles, 1/2 cup cheese, and 1/2 can French Fried Onions.

TO ASSEMBLE AND BAKE:
Fill each shell with 2 tbsp ground beef mixture.

Spoon half the remaining picante mixture into a baking dish. Place shells on sauce; top with remaining picante mixture.

Cover and bake at 350 degrees F for 30 minutes.

Uncover, sprinkle with remaining cheese and onions. Bake until cheese melts.

*The large can of onions makes the double recipe.