1 1/4 lbs. ground beef
1 pkg. (3 oz.) cream cheese with chives, cubed and softened
1 tsp. salt
1 tsp. chili powder
18 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. sour cream
3 green onions, chopped

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 melted butter; fill with beef mixture. Arrange shells in buttered 13x9 inch pan. Pour taco sauce over each shell. Cover with foil. Bake in preheated 350 degree F. 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, tomatoes and black olives. (4-6 servings)