Tasty casserole with a Mexican flair!

1-1/2 lbs ground beef
1 pkg (3oz) cream cheese w/chives, cubed and softened
1 teas salt
1 teas chili powder
18 jumbo pasta shells, cooked, rinsed and drained
2 tbls melted margarine
1 cup taco sauce
1 cup shredded sharp cheddar cheese
1 cup shredded monteray jack cheese
1-1/2 cups crushed tortilla chips
1 cup sour cream
3 chopped green onions
leaf lettuce
small pitted ripe olives
cherry tomatoes

Cook beef in large skillet over medium-high heat until brown, stirring to seperate meat; drain fat. Reduce heat to medium-low. Add cream cheese, salt and chili powder, simmer 5 minutes.

Toss shells in butter, being careful not to break them; fill with beef mixture. Arrange shells in buttered 13x9 inch pan. Pour taco sauce over shells. Cover with foil. Bake in preheated 350 oven 15 minutes. Uncover, top with cheddar cheese, jack cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream and onions. Garnish with lettuce, olives, and tomatoes.