Preheat your oven to 350°F (175°C).

In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until al dente, about 9-11 minutes. Drain and set aside.

In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat if needed.

Reduce heat to low and stir in the cream cheese, salsa, and taco seasoning. Mix until cream cheese is fully melted and integrated.

Carefully fill each shell with the beef mixture using a spoon. Place them in a greased baking dish, open-side up.

Sprinkle the shredded cheese evenly on top.

Cover the dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake an additional 5-10 minutes until the cheese is melted and slightly golden.