Crispy Beef Cones with Melted Cheese Pull Tips, FAQ & printable recipe

Tips for success

For the crispest cones, make sure the tortillas are completely dry before curling and baking. If they are too moist, they will steam instead of crisp.

Also, space the cones at least an inch apart on the baking sheet so hot air circulates evenly around them. If you are making a large batch, bake the cones in batches to avoid overcrowding, which can make them soft.

When broiling the cheese, position the oven rack about 6 inches from the broiler element. This gives you enough time to melt the cheese without burning it.

If the cheese starts to brown too quickly, move the sheet to a lower rack. For an extra-crispy texture, you can brush the outside of the cones with a little oil before baking, but this is optional.

Variations

• Spicy Chorizo Cones: Replace the ground beef with fresh chorizo, remove it from the casing, and brown it with the onion and garlic. Omit the red chili powder and use a little more smoked paprika. The chorizo adds a rich, spicy depth that pairs beautifully with the melted cheese.
• Chicken and Black Bean Cones: Use ground chicken instead of beef, and add a can of drained black beans with the tomato paste. Season with cumin and a pinch of cayenne. The beans add texture and make the filling more substantial. Cook the chicken to 165°F (74°C).
• Vegetarian Mushroom Cones: Sauté finely chopped mushrooms with the onion and garlic until browned and most of the liquid has evaporated. Add the tomato paste and spices, and cook until thick. Use a plant-based cheese alternative if desired. This is a hearty, meaty option without the meat.
• Breakfast Cones: Use crumbled cooked breakfast sausage instead of ground beef, and add a little maple syrup to the filling. Top with scrambled eggs and cheddar before broiling. Serve with a drizzle of maple-cream sauce instead of the cilantro-lime crema.

Storage and make-ahead

Fridge

Store leftover cones in an airtight container in the refrigerator for up to 2 days. Keep the crema separate. Reheat in the oven to restore crispness.

Freezer

Freeze the baked, unstuffed cones in a single layer for up to 1 month. Thaw and re-crisp in a 375°F (190°C) oven for 5 minutes before filling and broiling.

Reheat

Reheat leftover cones in a 350°F (175°C) oven for 5-7 minutes until hot and crisp. Do not microwave, as it will make the tortillas soggy.

Leftover cones can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a 350°F (175°C) oven for 5-7 minutes to restore crispness. The crema can be stored separately in a small container in the refrigerator for up to 3 days.

The beef filling can be prepared up to 2 days in advance and kept in the refrigerator. The tortilla cones can be baked and stored in an airtight container for up to 1 day. When ready to serve, stuff the cones, add the cheese, and broil as directed.

Serving ideas

Serve the cones immediately after broiling, while the cheese is still hot and stretchy. Arrange them upright on a platter with the crema drizzled generously over the top.

The contrast of the cool crema and the hot, crispy cone is part of the appeal. These are best eaten with your hands, so provide napkins.

These cones make a fantastic appetizer for parties, game days, or casual gatherings. They are also great as a fun dinner for kids (and adults) who love interactive food.

Pair them with a simple green salad or a bowl of salsa for dipping. The recipe is easily doubled for a crowd.

Frequently asked questions

Recipe card

Crispy Beef Cones with Melted Cheese Pull

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 1 lb 80/20 ground beef
• 1 yellow onion, finely diced
• 1 tbsp minced garlic
• 4 tbsp tomato paste
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp red chili powder
• 1 tsp dried oregano
• 8 flour tortillas (8-inch)
• 8 toothpicks
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 tbsp chopped green chives

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Add the diced onion and minced garlic, and cook for 2-3 minutes until the onion is translucent. Stir in the tomato paste, garlic powder, smoked paprika, red chili powder, and dried oregano. Cook for another 2 minutes until the paste darkens and coats the meat. Season with salt and pepper to taste. Remove from heat and set aside.
2. Preheat the oven to 375°F (190°C). Cut each tortilla into quarters, then curl each quarter into a tight cone shape, overlapping the edges to form a funnel. Secure each cone with a toothpick inserted through the overlapping seam. Place the cones upright on a parchment-lined baking sheet, making sure they hold their shape. Bake for 8 minutes until they are golden and crisp. Remove from the oven and let them cool slightly on the sheet.
3. Lower the oven rack to the top position and turn on the broiler. Place a small handful of shredded cheddar cheese into the bottom of each crisp cone. Spoon the seasoned beef mixture into each cone, filling it to the top. Crown each cone with a generous mound of shredded mozzarella cheese, pressing it gently so it stays in place.
4. Place the baking sheet under the broiler and broil for 2-3 minutes, watching closely, until the mozzarella is melted, blistered, and bubbling with golden spots. The cheese should be fully melted and slightly browned in places. Remove from the oven and let the cones rest for 2 minutes before serving.
5. In a small bowl, stir together the sour cream, fresh lime juice, and chopped cilantro. Season with a pinch of salt. The crema should be smooth and pourable; if it is too thick, add a teaspoon of water or milk to thin it slightly.
6. Arrange the stuffed cones on a serving platter, standing upright. Drizzle the cilantro-lime crema over the top of each cone, letting it cascade down the sides. Sprinkle with the chopped green chives. Serve immediately while the cones are still crisp and the cheese is hot and pull-apart.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

32 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.