Crispy Beef Tacos Cones with Cheddar and Cilantro Crema Tips, FAQ & printable recipe

Tips for success

For the crispiest cones, make sure the tortillas are thoroughly toasted before filling. You can also brush the outside of the cones with a little oil before baking to enhance browning and crispness. If you have extra time, let the cones cool completely on a wire rack after the initial bake—this helps them stay crunchy even after the beef is added.

The cilantro crema can be made in advance and kept in the refrigerator for up to 2 days. If you prefer a thinner consistency, add a splash of lime juice or water.

For a spicier kick, add a finely chopped jalapeño to the crema. When broiling, position the oven rack about 6 inches from the heat source and watch closely—rotating the baking sheet halfway through ensures even browning.

Variations

• Chicken Taco Cones: Swap the ground beef for ground chicken or turkey. Season with the same spices, but add a tablespoon of oil to the pan since lean poultry can dry out. Cook until the poultry reaches 165°F (74°C).
• Spicy Chorizo Cones: Replace the ground beef with fresh chorizo sausage (casings removed). Brown the chorizo with the onion and garlic, and reduce the chili powder to 1/2 teaspoon. The chorizo adds a smoky, spicy flavor.
• Veggie Black Bean Cones: Skip the meat and use a mixture of black beans, corn, and diced bell peppers cooked with the same spices. Add a can of diced green chiles for extra flavor. This version is vegetarian and can be made vegan with dairy-free cheese.
• Breakfast Taco Cones: Fill the cones with scrambled eggs, cooked breakfast sausage, and cheddar cheese. Broil briefly to melt the cheese, then drizzle with the cilantro crema. Serve with salsa for a brunch twist.

Storage and make-ahead

Fridge

Store leftover cones in an airtight container in the refrigerator for up to 3 days. Keep the crema in a separate container.

Freezer

Freeze baked, unfilled tortilla cones in a zip-top bag for up to 1 month. Thaw at room temperature, then fill and broil as directed.

Reheat

Reheat filled cones on a baking sheet in a 350°F (175°C) oven for 5-7 minutes until hot and crispy. Do not microwave.

Leftover cones can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5 to 7 minutes, or until the cheese is melted and the cones are crisp again.

Avoid microwaving, as the tortillas will become chewy. The crema should be stored separately and drizzled on after reheating.

The seasoned beef can be cooked up to 2 days ahead and stored in the refrigerator. The cilantro crema can also be made a day in advance. To prepare the cones ahead, shape and bake the tortilla cones, then store them in an airtight container at room temperature for up to 1 day.

When ready to serve, fill the cones and broil as directed; you may need to add a minute or two to the broiling time if the cones are cold.

Serving ideas

Serve these crispy beef taco cones as a fun weeknight dinner with a side of Mexican rice and black beans. They also make excellent party appetizers—just make smaller cones using taco-size tortillas and serve them on a platter with extra crema for dipping.

The cones are best enjoyed hot, right after broiling, when the cheese is at its stretchiest and the shells are at their crispiest.

For a complete meal, pair the cones with a simple salad of shredded lettuce, diced tomatoes, and avocado tossed with lime juice. You can also offer additional toppings like salsa, guacamole, or pickled onions for guests to customize. If you have leftover crema, it works beautifully as a dressing for taco salads or as a dip for tortilla chips.

Frequently asked questions

Recipe card

Crispy Beef Tacos Cones with Cheddar and Cilantro Crema

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 4 large flour tortillas (10-inch)
• 1 lb 80/20 ground beef
• 1 medium yellow onion, finely chopped
• 1 tbsp minced garlic
• 4 tbsp tomato paste
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp red chili powder
• 1/2 tsp dried oregano
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup sour cream
• 1/4 cup fresh cilantro leaves, chopped
• 1 tbsp lime juice
• 1 clove garlic, minced
• 2 tbsp fresh chives, chopped

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5 minutes. Add the chopped onion and minced garlic, and cook until the onion is translucent, about 3 minutes. Stir in the tomato paste, garlic powder, smoked paprika, red chili powder, and dried oregano. Cook for 2 minutes, stirring constantly, until the paste darkens and the spices are fragrant. The beef should be fully cooked and reach 160°F (71°C) before proceeding.
2. Continue cooking the beef mixture over medium heat for another 2 to 3 minutes, allowing the tomato paste to caramelize slightly and the flavors to meld. The mixture should be thick and not watery. Taste and adjust seasoning with salt and pepper if needed. Remove the skillet from the heat and set aside while you prepare the tortilla cones.
3. Preheat the oven to 400°F (200°C). Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Shape each tortilla into a cone by folding it in half, then rolling it into a cone shape. Secure the overlapping edges with toothpicks if needed. Place the cones on a baking sheet lined with foil, standing upright. Bake for 5 to 7 minutes, until the cones are crisp and lightly golden. Remove from the oven and let cool slightly.
4. Reduce the oven temperature to 375°F (190°C). Sprinkle about 2 tablespoons of shredded cheddar into the bottom of each cone. Spoon the seasoned beef mixture into the cones, filling them to the top. Pack the beef gently but firmly. Top each cone with a generous mound of shredded mozzarella and the remaining cheddar, pressing lightly to adhere.
5. Place the filled cones on the baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is bubbly, blistered, and golden in spots. The cheese should be completely melted and the edges of the tortilla cones may darken slightly. Remove from the oven and let rest for 2 minutes before handling.
6. While the cones broil, prepare the crema: in a small bowl, stir together the sour cream, chopped cilantro, lime juice, and minced garlic. Season with a pinch of salt. The crema should be smooth and pourable; if it is too thick, add a teaspoon of water or lime juice to thin it.
7. Arrange the hot cones on a serving platter. Drizzle each cone generously with the cilantro crema, letting it run down the sides. Sprinkle with chopped fresh chives. Serve immediately while the cheese is still hot and the cones are crisp.

Contains: gluten, milk

Estimated nutrition per serving

Calories

780

Protein

32 g

Carbohydrates

44 g

Fat

52 g

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