Taco Pasta


1 pound ground beef

4 oz. cream cheese

1 teaspoon salt

1/2 teaspoon chili powder

18 jumbo pasta shells

2 tablespoons butter, melted

1cup taco sauce ( 1 pkg taco seasoning in 1 cup of water)

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

Optional ingredients: tomatoes, green chilies, onions, olives, and anything else you like on your tacos


In a skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes. While you’re cooking your meat, bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
Preheat oven to 350 degrees F (175 degrees C). Fill shells with beef mixture and arrange in a 9x13 inch baking dish;
Pour taco sauce over shells. Cover with foil and bake in for 15 minutes. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.  Top with olives and sour cream (if you want)