Mexican Stuffed Shells

1 lb. ground beef, 80% lean
1 pkg dry taco seasoning
4 oz cream cheese, softened
14-16 large pasta shells
1 c. salsa
1 c. taco sauce (not enchilada sauce)
1 c. shredded Mexican cheese
1 c. cheddar cheese (or other cheese, I used mozzarella)
1 1/2 c. crushed tortilla chips, optional
3 green onions, chopped, optional
1 c. sour cream, optional

Preheat oven to 350 degrees. Cook ground beef and taco seasoning as directed on packet. Add cream cheese. Cover and simmer until cheese is melted. Blend well. Set aside and cool completely. Cook the pasta shells by pkg directions. Drain. Pour salsa on bottom of dish.Sprinkle crushed chips on top of salsa. Stuff each shell with the meat mixture and place shells in dish, open side up.(1st picture) Cover shells with taco sauce. (2nd picture) Cover with foil and bake 30 minutes. After 30 minutes, remove the foil and cover with shredded cheeses. Bake 10-15 more minutes uncovered.(3rd picture) Top with green onions, sour cream, and/or more salsa.

Serve with Sangria (Mark and I really enjoyed this dish)