Tacos in Pasta Shells Jan Peterson
1 1/4 lbs. Ground beef
1 - 3 oz. Pkg. Cream cheese with chives
1 tsp. Salt
1 tsp. Chili powder
24 jumbo pasta shells, cooked, rinsed and drained
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cup crushed tortilla chips
1 cup sour cream
3 green onions chopped
lettuce chjopped, (optional)
ripe olives sliced (optional)
cherry tomatoes diced (optional)
Cook beef until brown. Drain fat, reduce heat to medium-low. Add cream cheese, salt and chili powder, simmer 5 minutes. Toss cooked shells with margarine; fill with beef mixture. Arrange sheels in buttered 13 x 9 pan. Pour taco sauce over each shell. Cover with foil. Bake in preheated oven at 350 for 30-45 minutes. Uncover, top with half of the cheese, then chips, then other half of cheese. Bake 15 minutes more. Top with sour cream, onions and other garnishes desired.