Tacos In Pasta Shells(Makes 4 To 6 Servings)

• 1 1/4 lb. ground beef
• 1 (3 oz.) pkg. cream cheese with chives, cubed and softened
• 1 tsp. salt
• 1 tsp. chili powder
• 18 uncooked jumbo pasta shells, cooked, rinsed and drained
• 2 Tbsp. butter, melted
• 1 c. prepared taco sauce
• 1 c. (4 oz.) shredded Cheddar cheese
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 1 1/2 c. crushed tortilla chips
• 1 c. dairy sour cream
• 3 green onions, chopped
• leaf lettuce (optional)
• small pitted ripe olives (optional)
• cherry tomatoes (optional)

1. Cook beef in a large skillet over medium-high heat until brown, stirring to separate meat.
2. Drain fat. Reduce heat to medium-low. Add cream cheese, salt and chili powder.
3. Simmer 5 minutes.

ground beef, cream cheese, salt, chili powder, pasta shells, butter, taco sauce, cheddar cheese, shredded monterey jack cheese, tortilla chips, sour cream, green onions, leaf lettuce, olives, cherry tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395378 (may not work)