Crispy Cheesy Beef Cones Step-by-step instructions

Before you start

Preheat the oven to 400°F (200°C). Have all ingredients measured and ready. Shape the tortilla cones and place them upright in a loaf pan.

Chop the onion and mince the garlic. Measure the spices and tomato paste. Set out the ground beef and shredded mozzarella so they are at room temperature before cooking.

Instructions

Phase 1: Crisp the Cones

1. 1Prepare the Cones
   Preheat the oven to 400°F (200°C). Lightly brush both sides of each tortilla with vegetable oil. Press each tortilla into a cone shape by folding it in half and then rolling it into a cone, securing with a toothpick if needed. Place the cones upright in a loaf pan, packing them snugly so they hold their shape.
   Look for The tortillas should hold their cone shape without unrolling.
   Tip If the tortillas crack, warm them briefly in the microwave or on a dry skillet to make them pliable.
2. 2Bake the Cones
   Bake the empty cones for 8 minutes, until they are lightly golden and crisp. Remove from the oven and set aside, keeping them upright in the pan. Reduce the oven temperature to 350°F (175°C) if you plan to fill them later, or keep at 400°F for the final bake.
   Look for The cones should be just starting to brown and feel dry to the touch.
   Tip Do not overbake at this stage—they will crisp further when filled and baked again.

The tortilla cones are lightly golden and dry to the touch. They hold their shape without unrolling and feel crisp but not brittle.

The loaf pan keeps them upright and stable. If any cones have unfolded, press them back into shape while they are still warm.

Phase 2: Cook the Filling

3. 3Cook the Beef Filling
   In a large skillet, heat the remaining oil over medium-high heat. Add the chopped onion and cook until soft, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it up with a wooden spoon. Season with salt, black pepper, garlic powder, smoked paprika, chili powder, and chili flakes. Cook until the beef is browned and cooked through, about 6-7 minutes.
   Look for The beef is browned and no longer pink; the spices are fragrant.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain excess fat if there is more than a tablespoon, but keep some for flavor.
4. 4Simmer the Sauce
   Stir in the tomato paste and water, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it simmer for 12 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
   Look for The sauce has thickened and coats the beef nicely, with no watery liquid remaining.
   Tip If the sauce reduces too much, add a splash of water to loosen it.

The onion is soft and translucent, the garlic is fragrant, and the ground beef is browned and cooked through. The sauce has simmered down to a thick, rich mixture that clings to the meat, with no watery liquid. The spices smell warm and smoky.

Phase 3: Fill and Bake

5. 5Fill the Cones
   Spoon the beef mixture into each cone, filling them about three-quarters full. Top with shredded mozzarella, pressing it gently into the beef so it stays in place. Place the filled cones upright in the loaf pan.
   Look for The cones are filled but not overflowing; cheese sits on top of the beef.
   Tip Use a small spoon or your fingers to pack the filling gently without tearing the cones.
6. 6Bake the Cones
   Bake the filled cones at 400°F (200°C) for 8 minutes, until the cheese is melted, bubbly, and lightly browned in spots. Remove from the oven and let stand for 2 minutes before serving.
   Look for The cheese is bubbling and golden; the cones are crisp and hot.
   Tip If you prefer extra-browned cheese, switch to broil for the last 1-2 minutes, watching closely.

The filled cones are golden and crisp, with melted mozzarella bubbling and browning on top. The cheese is stretchy and pulls away in long strands. The cones are hot and steamy, and the filling is piping hot throughout.

Common mistakes

Avoid overfilling the cones—leave a little room at the top so the cheese doesn’t spill over. Do not skip the initial bake of the empty cones; this is what makes them crisp.

If the filling is too watery, simmer it longer until it thickens. If the cones brown too quickly, tent loosely with foil during the final bake.

How to tell it’s done

The beef filling is done when it reaches 160°F (71°C) on an instant-read thermometer, and the sauce has thickened to a spoon-coating consistency.

The cones are done when the tortillas are deeply golden and crisp, and the cheese is melted, bubbly, and browned in spots. Let the cones rest for 2 minutes before serving to allow the cheese to set slightly.

• Ground meat: 160°F (71°C) in the thickest part