Oven Preheating: Initiate the process by setting the oven to preheat at 350°F (175°C).

Cooking the Ground Beef: Utilize a large skillet to cook the ground beef until it reaches a thoroughly browned state. Following this, meticulously drain any surplus grease from the skillet. Subsequently, incorporate the distilled water and taco seasoning mix into the beef. Bring the mixture to a boil, then integrate the cream cheese. Lower the heat and let it simmer for approximately 5 minutes or until the cream cheese is fully amalgamated with the beef.

Beef Mixture Cooling: Transfer the cooked beef mixture to a separate bowl and set it aside to cool.

Preparing Pasta Shells: Cook the jumbo pasta shells according to the instructions provided on their package, aiming for an 'al dente' texture. Post-cooking, gently coat the pasta shells with the melted unsalted butter.

Assembling in Baking Dish: In an 11x7 inch baking dish, create a base layer using the salsa. Once the meat mixture has cooled sufficiently, fill each pasta shell with an equal portion of the mixture and arrange them in the dish over the salsa layer.

Baking Process: Drizzle the green enchilada sauce over the filled pasta shells. Place the dish in the preheated oven and bake for 20 minutes. After this period, uniformly sprinkle the finely shredded Colby Jack cheese over the pasta shells and return to the oven. Continue baking for an additional 10-15 minutes, or until the cheese acquires a golden brown coloration.

Final Garnishing and Serving: Once removed from the oven, embellish the pasta shells with a topping of crushed Fritos and a modest amount of sour cream. Serve promptly to ensure peak flavor and presentation.