Description
This bold fusion recipe brings together spicy taco shells and a zesty, smooth lemon cream cheese frosting—an unforgettable flavor combo.
Ingredients
Taco Stuffed Shells
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20 jumbo pasta shells
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1 lb ground beef
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2 tbsp taco seasoning
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½ cup chopped onion
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2 cloves garlic
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½ cup salsa
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½ cup cream cheese
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1½ cups shredded cheddar
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½ cup sour cream
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1 tsp lemon zest
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Chopped cilantro (garnish)
Lemon Cream Cheese Frosting
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8 oz cream cheese
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½ cup butter
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2½ cups powdered sugar
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1 tbsp lemon zest
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2 tbsp lemon juice
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½ tsp vanilla
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Pinch of salt
Instructions
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Boil shells and set aside.
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Brown meat, onion, garlic; add seasoning, salsa, and lemon zest.
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Mix cream cheese and cheddar into the meat; let cool.
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Stuff shells, place in dish, top with salsa and cheese.
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Bake covered at 375°F for 25 mins; uncover for final 10 mins.
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Make frosting: Beat cream cheese and butter, add lemon juice/zest, sugar, and vanilla.
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Serve shells warm, followed by lemon cupcakes frosted with citrus cream cheese.
Notes
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Frosting can be made 2 days in advance and chilled.
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Shells freeze well—store in an airtight container up to 2 months.
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Use light cream cheese or Greek yogurt for a healthier frosting option.
- Prep Time: 25 min
- Cook Time: 35 min