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In a large skillet, brown beef over medium heat
until no longer pink; drain. Add cream cheese,
salt and chili powder; mix and simmer for 5
minutes.
Meanwhile, bring a large pot of lightly salted
water to a boil. Add pasta and cook for 8 to 10
minutes or until al dente; drain. Toss cooked
shells in butter.
Preheat oven to 350 degrees F (175 degrees C).
Fill shells with beef mixture and arrange in a
9x13 inch baking dish; pour taco sauce over
shells. Cover with foil and bake in preheated oven
for 15 minutes.
Remove dish from oven and top with Cheddar cheese,
Monterey Jack cheese and tortilla chips; return
dish to oven to cook for 15 minutes more.
Top with sour cream and onions; serve.
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