Cheesy Taco Stuffed Shells

Bring a large pot of salted water to a boil. Add 15-16 jumbo shells to the boiling water. *Additional shells are added in case a few break or fall apart prior to filling. Cook according to package directions or personal preference. Drain and cover with luke warm water until ready to fill the shells.
Lightly grease a 1 1/2 quart baking dish with olive oil. Add 1/2 cup salsa to the bottom of your baking dish. Set aside.
Preheat oven to 350°F.
In a medium skillet over medium heat, cook ground meat until cooked through. Drain excess fat. Add water or broth and taco seasoning. Stir to combine. Reduce heat to a simmer, continuing to cook until most of the liquid has thickened or cooked off.
Remove from heat and transfer taco meat to a large bowl. Stir in cream cheese, mixing until fully combined. Stir in half of the cheese (roughly 3/4 cup).
Using a medium cookie scoop, fill cooked jumbo shells with 1 1/2 - 2 Tablespoons of taco meat. Arrange in prepared baking dish.
Optionally, additional salsa may be poured over the shells. Sprinkle with remaining shredded cheese.
Bake for 2-25 minutes or until cheese is melted and lightly browned. If necessary, the broil feature may be used or increase your oven temperature to 400°F and watch for the cheese to be browned to your liking.
Remove from the oven. Sprinkle with chopped green onions.
Serve with optional sour cream, tortilla chips, salsa and avocado.