Taco Filled Pasta Shells and Mexican Corn Bread

This meal is delicious! I can't wait to make it again!

Taco-Filled Pasta Shells

2 pounds ground beef
2 envelopes taco seasoning
1 package (8 ounces) cream cheese, cubed
12 uncooked jumbo pasta shells
1/4 cup butter, melted
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions

In a skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until cheese is melted. Transfer to a bowl; cover and refrigerate for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons meat mixture.

Spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and chives.

Cheesy Corn Spoon Bread

1 medium onion
1/4 cup butter
2 eggs
2 cups (16 ounces) sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) corn bread/muffin mix
1 medium jalapeno pepper, minced
2 cups (8 ounces) shredded cheddar cheese, divided

In a skillet, saute onion in butter until tender; set aside. In a bowl, beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Fold in the sauteed onion, jalapeno and 1-1/2 cups cheese. Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese.

Bake, uncovered, at 375 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean, cool slightly.