Baked Pasta Shells
With this recipe, you can choose lean beef, because there is plenty of other flavor going on in this dish.
In a large skillet coated with Teflon® non-stick, brown the meat over medium heat, stirring with a wooden spoon to separate the meat. Drain any fat when meat is cooked. But return to the stove and mix in the cream cheese, chives, salt, and chili powder, stirring over low heat for 5 minutes. Remove from the heat and stir in the olives. Let the mixture cool enough to be able to handle.
Preheat the oven to 350 degrees. Toss the cooked shells carefully with the butter. Using your fingers, fill the shells with the beef mixture and arrange them in a 13x9-inch pan coated with Teflon® non-stick. Pour taco sauce over each of the shells. Cover the pan with foil and bake 15 minutes. Uncover and top with the Cheddar and Monterey Jack cheese, and then the breadcrumbs. Bake 15 minutes more or until bubbly. Top with sour cream and onions, if desired.