1 1/4 lb. ground beef
1 (3 oz.) pkg. cream cheese with chives, cubed and softened
1 tsp. salt
1 t. chili powder
18 uncooked jumbo pasta shells, cook, rinse and drain
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
Leaf lettuce (optional)
Small pitted ripe olives (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 butter; fill with beef mixture. Arrange in butter 13 x 9 inch pan. Pour taco sauce over each shell. Cover with foil. Bake in pre-heated 350 degree oven for 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, olives and tomatoes. Makes 4 to 6 servings.