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.