Tacos in Pasta Shells

I have definitely been on a Mexican food kick.  Maybe because the sun has finally come out??  I made these for my husband's birthday dinner last week and they were a huge hit with young and old.  Little Brother ate 2 shells to himself!  Big sister, picky gal that she is, had 2 EMPTY shells and a pile of refried beans and rice.  Oh well.  I know she'll appreciate my cooking someday.  :)

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1 1/4 pounds lean ground beef
4 oz. cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
2 cups shredded mexican cheese blend, or half and half cheddar and jack cheese
1 1/2 cups crushed tortilla chips
sour cream and salsa for serving

Preheat oven to 350 degrees.

In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.  Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set shells out on a cutting board so they don't touch and stick together.

Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.  Remove dish from oven and top with  cheese and tortilla chips; return dish to oven to cook for 15 minutes more.               

Serve with a salad or rice and beans. 

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