Taco Pasta Shells

Hello and welcome to Tacoville, this is the Mayor! It wouldn't be a week if I didn't post a great taco-ish recipe, now would it? After the huge bomb with the fish tacos tasting like dirt I knew I must redeem myself. These jumbo pasta shells stuffed with taco goodness did the trick. Whoever came up with this clever idea was shear genius. Anything combining family favorites like pasta and tacos is sure to be a hit. I hope everyone gives these little babies a try. Aren't they cute... they make me want to stuff the whole thing in my mouth :)

TACO PASTA SHELLS
1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream

Preheat oven to 350. 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; drain. Toss cooked shells in butter. 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 Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more. Top with sour cream and onions; serve.