01 -
Preheat oven to 350° F and grease a 9x13 baking dish.
02 -
Cook the shells according to the package directions. Ensure they are slightly firm as they will bake further. Lay cooked shells out individually to prevent sticking.
03 -
In a skillet, cook and chop the ground beef until browned. Drain excess grease. Add the taco seasoning and salsa, combining thoroughly.
04 -
Add cream cheese to the beef mixture and stir until fully melted. Cutting the cream cheese into small pieces helps it melt faster.
05 -
Pour half of the enchilada sauce into the prepared baking dish.
06 -
Fill each pasta shell with the beef mixture and place it in the prepared dish with the sauce.
07 -
Drizzle the remaining enchilada sauce over the stuffed shells and top with shredded cheese.
08 -
Bake the dish uncovered for 20 minutes. Serve warm.