In a large pot, boil water and cook pasta shells according to directions on box. Drain and rinse with cold water. Set aside.
Preheat oven to 350 degrees.
In a medium skillet, cook beef over medium high heat until no longer pink. Drain fat.
Add in the taco seasoning and mix well.
Stir in the cream cheese until combined.
In a medium bowl, combine the salsa and enchilada sauce.
To prepare casserole, pour half the enchilada/salsa mixture into the bottom of a 9 x 13 baking pan.
Stuff each cooked pasta shell with about 1 tbsp of beef mixture and place stuffed shell in baking pan.
Continue until all shells have been stuffed and pan is lined with shells.
Pour remaining sauce on top of stuffed shells evenly.
Cover pan with alumium foil and place pan in oven to cook for 30 minutes.
Remove foil and sprinkle both cheeses on top.
Return pan to oven for an additional 10 minutes, or until cheese is melted.
Serve with toppings of choice or as is! Enjoy!