Preheat oven to 350°F.

Fill a medium size pot with water and bring to a boil.

Add the shells and cook until al dente. {I like to be a lot more on the harder side because I’ve found that they rip if they are too soft and they still keep cooking later on.}

Once they are done, drain and run under cool water.

While the shells are cooking, brown the meat in a large skillet.

Add the taco seasoning, according to package directions.

Add cream cheese, cover, and let simmer until cream cheese is completely melted and then stir well.

Pour salsa into a 9×13 inch dish.

Scoop a spoonful of meat mixture into each shell and place in pan.

Repeat until all shells are used. {Or until you run out of mixture.}

Spread taco sauce evenly over shells. {Make sure to cover each shell completely to prevent them from drying out while cooking.}

Cover with aluminum foil and bake for 27-30 minutes.

After baking, spread shredded cheese evenly over shells and bake for 9-11 more minutes, uncovered.

Top with desired toppings – green onions, black olives, sour cream, etc.