Cook the pasta according to the directions on the package.
20 jumbo pasta shells
Meanwhile, start browning the ground beef in a large skillet over medium high heat.
1 lb lean ground beef
Drain off the grease and turn the temperature down to medium.
Sprinkle the taco seasoning over the meat.
2 tablespoons taco seasoning
Then, mix in half of the salsa.
1-½ cups salsa or Picante sauce
Stir in the cream cheese and cover to allow it to melt into the meat mixture.
4 ounces cream cheese
Once the cream cheese is melted, remove the skillet from the heat and allow the meat mixture to cool.
Drain the pasta and place the shells into a single layer on a cutting board or baking sheet so that they don't stick together.
Preheat the oven to 350-degrees F.
Pour the remaining salsa into a 9x13 baking dish and spread evenly all over the bottom of the pan.
1-½ cups salsa or Picante sauce
Once the pasta shells are cool enough to handle, spoon about 2 tablespoons of the taco mixture into each shell.
Place the stuffed shells into the baking pan and continue until it is full. If you have a little bit of leftover meat, just add it on top.
Add half of the shredded cheese over the stuffed shells.
2 cups shredded cheese
Spoon the taco sauce evenly over the top of the casserole.
½ cup taco sauce
Cover with aluminum foil and bake for 15-20 minutes.
Remove from the oven and sprinkle the remaining cheese over the top.
2 cups shredded cheese
Bake for another 10 minutes until the cheese is melted and bubbly.