Mixing Cuisines in Taco Filled Pasta Shells

When I first saw this recipe (I believe in Taste of Home Magazine) I was intrigued and a little curious about mixing taco flavors with pasta, but it quickly became a family favorite.  It's best served early in a monthly rotation, or even first or second.  You could also use it as an appetizer as each jumbo shell is an appropriate size for hors'd'oeuvres. 

2 lbs. of ground beef (I use ground turkey)
2 envelopes or 1/2 C taco seasoning
1- 8oz. package cream cheese, cubed
1 box jumbo pasta shells
1/4 C butter, melted

1 C salsa
1 C taco sauce
2 C shredded cheese (cheddar and Jack)
1 1/2 C crushed tortilla chips
sour cream, optional
3-4 green onions, sliced, optional

Cook meat until no longer pink; drain the fat.  Add taco seasoning. To this, add the cream cheese and simmer until melted.  Transfer to a bowl and chill (I did not do this!) 

Cook pasta according to package directions; drain the water.  Gently toss with the melted butter.  Fill each shell with about 3 T meat mixture.

Place shells in a greased 9x12" pan. 

To enjoy later:  Cover a freeze for up to three months.

To enjoy tonight:  Spoon 1 C salsa into a 9x12" baking dish.  Top with stuffed shells and drizzle with 1 C taco sauce.  Cover and bake for 30 minutes.  Uncover.  Sprinkle with 2 C shredded cheese and crushed chips.  Bake 15 minutes more.  Serve with sour cream and green onions.