Tacos in Pasta Shells

This has become one of our house's favorite dinners, it is easy and has a million variations.

1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
Garlic salt
Chili powder
Cheyanne
1 can diced tomatoes
1 can green chiles
21 jumbo pasta shells (21 will fit perfectly in a 9x13 baking dish)
2 tablespoons butter, melted
Red enchilada sauce
Shredded cheddar cheese
Shredded monterrey jack cheese
1 1/2 cups crushed tortilla chips
Sour cream
Diced green onions

Preheat oven to 350

1.In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, garlic salt, chili powder, cheyanne, tomatoes and green chiles.

2.While beef is cooking prepare pasta shells according to package directions (generally 8-10 mins, al dente)...once done and drained toss with melted butter.

3. Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour enchilada sauce over shells. Cover with foil and bake for 15 minutes.

4. Remove dish from oven and top with tortilla chips and cheeses; return dish to oven to cook for 15 minutes more.

5. Top with sour cream and onions; serve.

*Note: I did not list measured amounts for most of the ingredients...use as little or as much to satisfy your liking. You can also use whatever cheese you prefer, or even top with green enchilada sauce. There really are lots of variations with this recipe.

Recipe courtsey of All Recipes, althought there have been lots of changes by me.