Preheat oven to 350°F (175°C).

Cook pasta shells according to package directions. Drain and let cool slightly.

In a skillet, brown ground beef over medium heat. Drain excess grease.

Stir in taco seasoning, salsa, and cream cheese. Cook until the mixture is creamy and well combined. Remove from heat.

Spread enchilada sauce over the bottom of a 9×13-inch baking dish.

Fill each shell with the beef mixture and place into the baking dish.

Sprinkle shredded cheese evenly over the shells.

Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly.

Serve with optional toppings: chopped cilantro, sour cream, or diced tomatoes.