For the Meat:

1. In a large skillet, add a teaspoon or 2 of oil and cook the ground beef over medium heat until browned.
2. Add the diced onion and minced garlic to the skillet and cook until the onion is softened and translucent.
3. Stir in the taco seasoning and water, ensuring it is evenly distributed throughout the meat mixture. Cook for a couple of minutes to allow the flavors to meld together.
4. Add 1/2 cup Enchilada sauce to the meat and stir to combine.
5. Add 1/2 the cheese to the meat mixture and stir to combine. Set aside

For the Shells:

1. Fill a large stockpot with water and bring to a boil.
2. Add a generous amount of salt to the water.
3. Cook the pasta shells according to the package instructions until they are al dente.
4. Drain and rinse under cool water.

Putting it all Together:

1. Pour about half of the enchilada sauce into the bottom of a greased casserole dish.
2. Take a large spoonful of the taco meat filling and stuff it into each cooked pasta shell, placing the filled shells in the baking dish on top of the enchilada sauce.
3. Once all the shells are stuffed and arranged in the dish, pour the remaining enchilada sauce over the top, covering the shells completely.
4. Sprinkle the shredded cheese over the stuffed shells, ensuring they are evenly covered.
5. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
6. Remove the foil and continue baking for an additional 5-10 minutes to allow the cheese to turn golden brown.

7. Once done, remove from the oven and let the stuffed shells cool for a few minutes. Serve hot with your desired toppings like diced tomatoes, sliced green onions, chopped cilantro, sour cream, etc.