In a frying pan cook garlic and onion until onion is soft. Add ground beef and brown, then add taco seasoning and about half a cup of water.
Add cream cheese, cover and simmer until cheese is melted. Add cilantro. Blend well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to directions; drain.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with enchilada sauce. Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.
Serve with sour cream (mixed with cilantro and lime zest), guacamole, salsa, and extra cilantro.