18 jumbo pasta shells, cooked and drained
1 1/4 lb. ground beef
1 (3 oz.) pkg. cream cheese with chives, cubed and softened
1 tsp. salt
1 tsp. chili powder
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 (with tops), chopped

Preheat oven to 350°F. 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 13 x 9-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.