12 large pasta shells
1 lb. ground beef
1 envelope taco seasoning mix
1-3 oz pkg cream cheese, softened
3 T butter, melted
1 c salsa
1 c taco sauce
1 c cheddar or Monterey Jack cheese, shredded
1 1/2 c tortilla chips, crushed
1 c sour cream
3 green onions, chopped (optional)

Cook ground beef in a skillet until brown; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5 minutes until cream cheese is melted into meat mixture. Stir to blend. Allow mixture to cool.

While meat is browning cook pasta according to package directions; drain. Gently toss shells with melted butter. Fill each shell with about 3 T of the cooled meat mixture. Spoon salsa into a greased baking dish. Top with filled shells. Pour taco sauce over shells. Cover and bake at 350°F for 30 minutes. Uncover and sprinkle with cheese and chips.

Bake for 15 minutes longer. Serve with sour cream and green onions.

Serves 6

NOTE; This recipe can easily be doubled and frozen. The filled pasta shells may be frozen and taken out as needed then complete the rest of the casserole at that point.