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Bring a large pot of water to boil.
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Boil your pasta shells for about 10 minutes, or until cooked al dente according to package directions. Rinse shells when they're done cooking.
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Preheat your oven to 350 degrees fahrenheit.
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Meanwhile cook up your ground beef and onions over medium high heat until cooked thoroughly. Drain excess grease from the pan.
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Add in the taco seasoning and stir to mix.
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Mix in the cream cheese and cook until the cheese is melted throughout. Set aside.
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Combine your enchilada sauce and salsa in a small bowl.
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Pour about half of your enchilada sauce salsa mixture into the bottom a 9x13 pan and spread around to cover the bottom
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Fill each jumbo shell with a heaping tablespoon of meat mixture and place into the pan with the sauce.
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Repeat until all the shells or meat mixture is gone.
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Pour the remaining enchilada sauce salsa mixture over the top of the shells.
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Wrap pan in aluminum foil.
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Bake for 30 minutes, or until the filling is hot throughout the shells.
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Remove foil and top with shredded cheeses.
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Return pan to oven and bake for an additional 10-15 minutes until cheese is melted and bubbly.
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Top with your favorite taco toppings, or enjoy as is.
