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 13×9″ 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.