Prepare Oven and Baking Dish: Preheat oven to 350°F and grease a 9x13 inch baking dish. This ensures your pasta shells won't stick to the dish and allows for even cooking at the right temperature.

Cook Pasta Shells: Cook jumbo shells according to package directions until slightly firm (they'll finish cooking in the oven). Drain and lay out individually so they don't stick together. It's important to cook the shells al dente since they will continue cooking in the oven.

Prepare Taco Meat: In a large skillet, cook and crumble the ground beef until browned. Drain any excess grease, then add salsa and taco seasoning. Stir to combine. Draining the grease will prevent your filling from becoming too oily.

Add Cream Cheese: Add cream cheese to the beef mixture and stir until completely melted and smooth. Cut the cream cheese into smaller pieces first to help it melt faster. This creates a creamy, rich filling that holds together well.

Prepare Baking Dish: Pour about half of the enchilada sauce into the bottom of your prepared baking dish, spreading it evenly. This creates a flavorful base for the shells and prevents them from drying out.

Fill Shells: Fill each cooked shell with the beef mixture and place them in the sauced baking dish. Drizzle with remaining enchilada sauce and top with shredded cheese. Arrange shells open-side up to hold the filling.

Bake: Bake uncovered for about 20 minutes until cheese is melted and bubbly. Let cool for 5 minutes before serving. The cooling time allows the filling to set slightly, making serving easier.