Jumbo pasta shells stuffed with a rich, spicy blend of cooked ground beef, cream cheese, and chili powder are baked with taco sauce and topped with cheese and sour cream.
Serves 40 (3 per serving)

Ingredients:

10 pounds lean ground beef
7 (3 ounce) packages cream cheese
3 tablespoons salt
3 tablespoons chili powder
120 jumbo pasta shells
1 cup butter, melted
8 cups taco sauce
8 cups shredded Cheddar cheese
7 cups shredded Monterey Jack cheese
7 cups sour cream
2 cups chopped green onions
1 bunch cilantro, chopped

Directions:

1. Brown beef over medium heat; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
2. 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.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill shells with beef mixture and arrange in hotel pans; pour 7 cups taco sauce over shells (reserve 1 cup). Cover with foil and bake in preheated oven for 15 minutes.
5. Remove dish from oven and top with 7 cups shredded Cheddar cheese (reserve 1 cup) and Monterey Jack cheese; return dish to oven to cook for 15 minutes more.
6. Drizzle with remaining taco sauce, sprinkle with remaining cheddar cheese, top with green onions, sour cream and cilantro; serve.

Lea Vaughn making hotel pans of Baked Pasta Beef Tacos, November 2014.