Tacos In Pasta Shells

cheese, ground beef, mexican, pasta

1 1/4 lb ground beef
3 oz cream cheese with chives
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoon butter; melted
1 cup taco sauce
1 cup cheddar cheese; shredded
1 cup monterey jack cheese; shred
1 1/2 cup tortilla chips; crushed
1 cup dairy sour cream
3 green onions; chopped
1 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.