Tacos in Pasta Shells Jan Peterson

1 1/4 lbs. Ground beef 1 - 3 oz. Pkg. Cream cheese with chives

1 tsp. Salt 1 tsp. Chili powder

24 jumbo pasta shells, cooked, rinsed and drained 1 cup taco suace

1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese

1 ½ cup crushed tortilla chips 1 cup sour cream

3 green onions chopped lettuce chjopped, optional

ripe olives sliced (optional) cherry tomatoes diced (optional)

Cook beef until brown. Drain fat, reduce heat to medium-low. Add cream cheese, salt and chili powder, simmer 5 minutes. Toss cooked shells with margarine; fill with beef mixture. Arrange sheels in buttered 13 x 9 pan. Pour taco sauce over each shell. Cover with foil. Bake in preheated oven at 350 for 30-45 minutes. Uncover, top with half of the cheese, then chips, then other half of cheese. Bake 15 minutes more. Top with sour cream, onions and other garnishes desired.