50+ Friends Club Cookbook -- Pasta and Rice -- Tacos In Pasta Shells

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Tacos In Pasta Shells

From the Kitchen of: Gerry
Source: Southeast United Dairy

18		jumbo pasta shells -- cooked
1 1/4	pounds	ground beef
1	3 oz. package	cream cheese, cubed and softened
1	teaspoon	salt
1	teaspoon	chili powder
2	tablespoons	butter, melted
1	cup	taco sauce
1	cup	cheddar cheese, shredded
1	cup	monterey jack cheese, shredded
1 1/2	cups	tortilla chips, crushed
1	cup	sour cream
3		green onions with tops, chopped

Preheat oven to 350 degrees. Brown meat in large skillet over medium-high heat, stirring to separate meat;drain. Reduce heat to medium-low. Add cream cheese, salt and chili powder; simmer 5 minutes, stirring occasionally.
Combine shells with butter, toss lightly to coat. Fill shells with meat mixture. Arrange in buttered 13x9-inch baking dish. Pour taco sauce over each shell; cover with foil. Bake 15 minutes. Uncover; top with Cheddar cheese, Monterey Jack cheese and chips. Continue baking 15 minutes or until hot and bubbly. Top with sour cream and onions. Garnish as desired.
Serves 4