Tacos in Pasta Shells

Note: This is mom's recipe. I've taken this to many people who have needed a meal and it has warmed their hearts and filled their tummies during tough times. It's also easy to double. Thanks, Mom.

18 jumbo pasta shells (1/2 box)

2 tbsp melted margarine

1.25 pounds ground beef

3 oz cream cheese with chives (buy it or make it yourself)

1 tsp chili powder

1/4 tsp salt

1 cup taco sauce (mild)

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese (I usually just double the cheddar and apply generously)

1-1/2 cups crushed tortilla chips

chopped green onions

canned corn

fresh tomatoes diced

Cook pasta shells as directed. Drain and toss with margarine. Brown ground beef, stirring to crumble; drain. Stir in cream cheese, chili powder and salt. Simmer 5 minutes. Preheat oven to 350. Fill shells with beef mixture. Arrange in greased 9x13 pan. Spoon taco sauce over shells (especially inside shells). Cover and bake 15 minutes. Uncover, top (generously) with cheese and chips alternating between the two. Bake for 15 minutes longer. I let each person add their own toppings -- green onions, corn, and tomatoes -- it reheats better that way.