Crispy Cheesy Beef Cones Tips, FAQ & printable recipe

Tips for success

For the crispiest cones, use day-old tortillas or let fresh ones dry out slightly on the counter for 30 minutes before shaping.

Press the cones firmly against the sides of the loaf pan so they stay upright and don’t tip over during baking. If you don’t have a loaf pan, use a muffin tin or a small baking dish with crumpled foil to hold the cones upright.

The filling can be made spicier by adding a minced jalapeño with the onion or a dash of hot sauce at the end. For a smoky twist, use chipotle powder instead of smoked paprika.

To make the cones ahead, bake them empty, cool completely, and store in an airtight container for up to 2 days. Fill and bake just before serving.

Variations

• Chicken Cones: Substitute ground chicken for the beef and add a teaspoon of ground cumin. Cook to 165°F (74°C). Use pepper jack cheese for extra heat.
• Vegetarian Cones: Replace the beef with 1 lb of cooked black beans or a plant-based ground meat substitute. Omit the beef and use vegetable broth instead of water. Use dairy-free cheese if desired.
• Spicy Chorizo Cones: Use fresh Mexican chorizo instead of ground beef. Reduce the salt and chili powder, as chorizo is already seasoned. Cook until the chorizo is browned and cooked through.
• Breakfast Cones: Fill the cones with scrambled eggs, cooked breakfast sausage, and cheddar cheese. Bake for 5-7 minutes until the cheese melts. Serve with salsa.

Storage and make-ahead

Fridge

Store leftover cones in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze unbaked filled cones on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen at 375°F (190°C) for 15-18 minutes.

Reheat

Reheat refrigerated cones in a 350°F (175°C) oven for 8-10 minutes until hot and crisp.

Leftover cones can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to restore crispness. Avoid microwaving, as it makes the tortillas soggy.

The beef filling can be prepared up to 3 days in advance and stored in the refrigerator. The empty cones can be baked ahead and kept at room temperature for a day. Assemble and bake the cones just before serving for the best texture.

Serving ideas

Serve the cones hot, straight from the oven, with extra chili flakes or hot sauce on the side.

They are excellent with a dollop of sour cream or a spoonful of salsa. For a complete meal, add a simple green salad or Mexican rice on the side.

These cones are perfect for parties and gatherings—guests can pick them up and eat them with their hands.

For a more filling dinner, serve two cones per person. The cheese pull is the star, so bring them to the table immediately after baking.

Frequently asked questions

Recipe card

Crispy Cheesy Beef Cones

Prep 20 minCook 28 minTotal 48 minServes 6

Ingredients

• 6 large flour tortillas (8-inch)
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 lb ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp chili flakes
• 4 tbsp tomato paste
• 1 cup water
• 8 oz shredded mozzarella cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

38 g

Fat

28 g

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