While I admit that the first time I made these, they went over great even with the provided frosting. I generaly cook the shells, let them cool, pierce one (or both) sides with a knife and fill them with a pastry bag. I do use a different frosting now, but even with what's provided, it's hard to go wrong.

Reviewed On: May 8, 2009

I made this at my parent's house and we all loved it. Heat-wise I found it to be mild and my parents thought it was just perfect. When making it for myself I would probably add peppers much higher on the Scoville heat scale. It had a great flavor anyway so for most people adding hotter peppers would be unnecessary. If you want more of a chili I'd recommend swapping one can of broth with an extra can of beans. Just mash beans on the side of the cooking pot to preference. Don't forget that you'll be adding cheese at the end which will thicken it even more.

Reviewed On: Apr. 29, 2003