Cook shells according to package directions. Drain shells; rinse with cold water.

In a large skillet, cook ground beef and chorizo sausage until brown; drain off fat. Stir in cream cheese and chili powder. Remove from heat; cool slightly. Divide meat mixture evenly among the cooked shells. Spread 1-16 oz jar of salsa onto bottom of a 3 quart rectangle baking dish. Arrange filled shells in baking dish. Top with remaining salsa.

Bake covered, at 350º for 20 minutes. Remove from oven and sprinkle with cheese.

Bake uncovered, 20 minutes more or until heated through.

Serve with sour cream, chopped tomatoes, sliced black olives and shredded lettuce.