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Preheat oven to 350.
Prepare pasta shells according to package instructions.
When shells are finished, set them individually on a sheet pan to prevent them from sticking together.
Brown ground beed and add taco seasoning; prepare as package states.
Add cream cheese, cover and simmer until cheese is melted.
Blend well and sit aside.
Pour salsa on bottom of 9x13 pan.
Stuff each shell with meat mixture.
Place shells in pan open side up.
Cover shells with taco or enchilada sauce.
Cover and bake for 30 minutes.
Remove foil and add cheese to the shells.
Bake for 10-15 minutes.
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