Preheat your oven to 350°F (175°C).

Cook the jumbo shells in a large pot of salted boiling water until al dente, about 9-11 minutes. Drain and rinse with cold water.

In a skillet over medium-high heat, brown the lean ground beef and diced onion, about 5-7 minutes. Drain excess fat.

Add canned tomatoes, bell pepper, corn, water, and taco seasoning to the skillet. Cook uncovered for about 5 minutes until thickened.

Stir in the cubed cream cheese until melted. Remove from heat and allow to cool slightly.

Stuff each cooked shell with 2-3 tablespoons of the beef mixture and place them in a greased casserole dish.

Pour salsa evenly over the stuffed shells and cover with foil. Bake for 30 minutes.

Remove the foil, sprinkle shredded cheese on top, and bake for an additional 10 minutes until cheese is golden.