Ingredients

    1lb ground beef
    1 package taco seasoning
    1 4 once package cream cheese
    12 large pasta shells
    1 cup salsa
    1 cup taco sauce
    1 cup cheddar cheese (shredded)
    1 cup Monterey jack cheese (shredded)
    1 ½ cups tortilla chips (crushed)
    3 green onions (chopped)
    1 cup sour cream

How to Make It

    In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
    Pour salsa in the bottom of a 9 x 13 inch baking dish.
    Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
    Cover and bake in the oven at 350 degrees for 30 minutes.
    After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Ingredients

1  box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed

How to make this recipe

Prepare cake mix according to package directions for a 9x13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle or some other similarly-sized object, begin poking
holes in the cake.
You want the holes to be fairly big so that the pudding has plenty of room to get down  in there. Be sure to poke right down to the bottom of the cake.
In a bowl,whisk together instant pudding with 4 cups milk. Stir until all the lumps are gone. Let pudding sit for just about 2 mins so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
Pour pudding over cake. Taking care to get it into the holes as much as possible.
Spread it all out and using the back of the spoon gently push pudding down into the holes.
 Put the pudding into the fridge to set and cool.
Once your cake has completely cooled, spread on whipped topping.
If you haven't done so already, crush your vanilla wafers.
I just place mine in a ziploc bag and crush them with a rolling pin.
Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
Spread crushed wafers onto the top of the cake.
You can do this part immediately before serving the cake if you like.
This will ensure the wafers are crunchy when you serve it.
I think this cake gets more delicious over time.
To me, it's even better the next day so it's a great dessert to make ahead of time.
Serve with freshly sliced bananas. Keep refrigerated.