Cook the pasta shells in a large pot of salted boiling water until al dente, about 9-11 minutes. Drain and set aside to cool slightly while you prepare the filling.

Brown the ground beef (or turkey) in a skillet over medium heat, breaking it apart as it cooks for about 5-7 minutes. Drain excess fat and stir in your taco seasoning for that delicious flavor.

Mix the filling by combining the cooked meat with cream cheese, salsa, and half of the shredded cheese in a bowl. Stir until everything is well combined and creamy.

Stuff each cooked shell generously with the taco filling mixture using a spoon or piping bag. Place them upright in a greased baking dish, ensuring they’re snug but not overcrowded.

Top with the remaining salsa and sprinkle with the rest of the shredded cheese. Bake uncovered in a preheated oven at 350°F for 20 minutes, or until bubbly and golden.

Garnish with fresh cilantro or green onions right before serving to add a pop of color and freshness to your Taco Stuffed Shells!