Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
Boil the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water to prevent sticking.
In a large skillet over medium-high heat, cook the ground beef until browned and crumbled. Drain any excess grease.
Stir in taco seasoning and half the enchilada sauce. Simmer 5–7 minutes, allowing the flavors to meld and the sauce to thicken.
Sprinkle 1 cup shredded cheddar cheese into the beef mixture, stirring until melted and combined.
Spoon the beef mixture into each cooked pasta shell and place them in the prepared baking dish.
Pour remaining enchilada sauce evenly over the shells. Sprinkle with the remaining 1 cup of cheddar cheese.
Cover with foil and bake for 25–30 minutes, or until the cheese is bubbly and melted.
Let cool slightly, then top with sour cream, cilantro, and pico de gallo. Serve warm and enjoy!
