1-First: preheat the oven to 350 degrees Fahrenheit and grease a 9×13 baking dish to get everything ready.

2-Next: cook the 22-24 jumbo pasta shells according to package instructions, making sure they’re a bit firm since they’ll bake more later. Lay the cooked shells out individually to avoid sticking, which keeps the process smooth and prevents any frustration.

3-In a skillet, cook and chop 1 pound of ground beef until it’s browned, then drain the excess grease to keep the mixture light. Add 1 cup mild salsa and 1 packet taco seasoning to the beef, stirring well to blend the flavors. Stir in 4 ounces of cream cheese in small pieces until it fully melts into the beef mixture, creating a creamy filling that’s easy to stuff into the shells.

4-Pour half of the 1 (10 ounce) can of red enchilada sauce into the bottom of the prepared baking dish for a flavorful base. Stuff each of the 22-24 pasta shells generously with the beef and cheese mixture, then place them tightly next to each other in the dish.

5-Drizzle the remaining enchilada sauce over the stuffed shells and sprinkle 2 cups of Mexican cheese blend evenly on top. Bake uncovered for about 20 minutes, until the cheese melts and the dish is heated through, resulting in a bubbly, golden finish. Serve as is, or pair with sides like rice, vegetables, beans, or salad for a well-rounded dinner that suits various tastes and dietary preferences.