Bring a large pot of salted water to a boil. Cook the jumbo shell pasta until al dente according to package directions. Drain and rinse under cold water to prevent sticking. Set aside.

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

In a large skillet over medium-high heat, cook the ground beef until fully browned, breaking it apart as it cooks. Drain excess fat.

Add the minced garlic to the skillet and sauté for approximately 30 seconds, until fragrant.

Stir in the taco seasoning, cream cheese, and salsa. Cook, stirring frequently, until the cream cheese is completely melted and the mixture is well combined. Remove from heat and allow the filling to cool slightly.

Spoon the beef mixture into the cooked pasta shells and arrange them evenly in the prepared baking dish.

Sprinkle the stuffed shells evenly with the shredded taco-blend cheese.

Bake uncovered for 15–20 minutes, or until the cheese is melted and the filling is heated through.

Remove from the oven, garnish with chopped green onions, and serve immediately.