Title: Tacos in pasta shells
 Categories: Pasta, Ground beef, Cheese, Mexican
      Yield: 6 Servings
 
  1 1/4 lb Ground beef
      3 oz Cream cheese with chives
      1 ts Salt
      1 ts Chili powder
     18    Jumbo pasta shells
      2 tb Butter; melted
      1 c  Taco sauce
      1 c  Cheddar cheese; shredded
      1 c  Monterey jack cheese; shred
  1 1/2 c  Tortilla chips; crushed
      1 c  Dairy sour cream
      3    Green onions; chopped
           Leaf lettuce (optional)
 
  Cook, rinse and drain pasta shells. Cut cream cheese into cubes. Cook
  beef in a large skillet over medium high heat until brown, stirring
  to separate meat; drain fat. Reduce heat to medium low. Add cream
  cheese,, salt and chili powder; simmer 5 minutes. Toss shells with
  butter; fill with beef mixture. Arrange shells in buttered 13x9" pan.
  Pour taco sauce over each shell. Cover with foil. Bake in preheated
  350~ oven 15 minutes. Uncover; top with cheddar cheese, monterey jack
  cheese and chips. Bake 15 minutes more or until bubbly. Top with sour
  cream and onions. Garnish with lettuce.