Tacos in Pasta Shells

1¼ lbs. ground beef
1 3oz. pkg. cream cheese with chives, cubed an softened
1 tsp. salt
1 tsp. chili powder
18 uncooked jumbo pasta shells, cooked, rinsed and rained
2 tbsp. margarine, melted
1 cup prepared taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1½ cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped
Leaf lettuce, optional
Cherry tomatoes, optional

Cook beef in 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 margarine; fill with beef mixture. Arrange shells in buttered
13 x 9 glass baking pan. Pour taco sauced over each shell. Cover with foil.
Bake at 350° for 15 minutes. Uncover; top with Cheddar and Monterey Jack
cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream
and onions. Garnish with lettuce and tomatoes.

Makes 4 to 6 servings