Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente; drain and set aside to cool so they can be handled.
In a large skillet over medium heat, cook the ground beef with the taco seasoning until browned and cooked through, breaking it into small pieces; drain excess fat and let the beef cool completely.
In a large bowl, combine ricotta, 2 cups of the Mexican cheese, chopped black olives, diced green chilies, garlic powder, onion powder, kosher salt, pepper, and cumin; stir to combine.
Add the cooled cooked beef to the cheese mixture and stir. Make a well in the center, add the eggs, lightly beat them, then fold the eggs into the mixture until fully incorporated.
Transfer the filling to a piping bag or a resealable plastic bag with a corner snipped off, and pipe the mixture into each cooked pasta shell.
In a separate bowl, whisk together the enchilada sauce and heavy cream until smooth. Spread half of this sauce mixture in the bottom of a baking (casserole) dish.
Arrange the filled shells side by side in the casserole dish. Pour the remaining sauce over the shells and sprinkle the top with the remaining 2 cups of Mexican cheese.
Bake in the preheated oven until the cheese is bubbly and heated through, about 25 minutes. Remove from oven and let cool a few minutes before serving.
