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Mexican Stuffed Shells

21 pasta shells -- jumbo
1 16 oz. jar picante sauce
1 8 oz. can tomato sauce
1/2 cup water
1 pound ground beef
1 4 oz. can green chiles -- chopped
1 cup Monterey Jack cheese -- shredded
1 2.8 ounce French fried onions

Cook pasta shells according to package directions; drain.
Combine picante sauce, tomato sauce, and water. Set aside.
Cook ground beef over medium heat in frying pan until meat is browned, stirring to crumble; drain fat. Add 1/2 cup picante mixture, chopped green chiles, drained, 1/2 cup grated cheese, and 1/2 can French fried onions.
Fill each shell with about 2 tbsp. of ground beef mixture.

Spoon about half of remaining picante mixture into a 13 x 9 x 2 in. dish. Place filled shells on sauce; top with remaining picante mixture. Cover with foil and bake at 350 degrees for 30 min. Uncover, sprinkle with remaining cheese and French fried onions. Bake an additional 5 minutes or until cheese melts.