Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Cook jumbo pasta shells in boiling salted water according to package instructions until al dente; drain and set aside to cool.

In a large skillet over medium-high heat, brown the ground beef until fully cooked; drain excess fat.

Add the taco seasoning and 1/4 cup water to the beef; simmer for 5 minutes until the liquid is reduced.

Stir in the softened cream cheese until fully incorporated and the mixture is creamy.

Spread the salsa evenly across the bottom of a 9x13 inch baking dish.

Stuff each cooked shell with approximately 2 tablespoons of the beef mixture and place them in the baking dish.

Pour the taco sauce evenly over the stuffed shells.

Top the shells with shredded Mexican blend cheese.

Cover the dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

Garnish with sliced green onions before serving.