Crispy Cheesy Beef Cones: Fun Party Appetizer Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use freshly shredded mozzarella and do not overbake. The cheese should be just melted and bubbly, not dried out.

If you want extra crispness, brush the cones with a little oil before baking instead of using spray. This gives a more even golden color.

To make the cones easier to fill, use a small spoon or piping bag. Press the filling down gently to pack it without breaking the shell.

If you have leftover filling, serve it with tortilla chips or on a salad. The cones are best eaten fresh, but they can be reheated in the oven to restore crispness.

Variations

• Chicken Cones: Substitute ground chicken for the beef. Cook to an internal temperature of 165°F (74°C). The rest of the recipe remains the same.
• Spicy Chorizo Cones: Use fresh chorizo instead of ground beef. Omit the chili powder and chili flakes, as chorizo is already spicy. Cook thoroughly to 160°F (71°C).
• Veggie Cones: Replace the beef with a plant-based ground meat substitute. Cook according to package directions, then proceed with the recipe. Use dairy-free cheese if needed.
• BBQ Beef Cones: Swap the tomato paste and water for 1/2 cup of your favorite barbecue sauce. Reduce the chili powder and smoked paprika to 1/2 teaspoon each.

Storage and make-ahead

Fridge

Store leftover beef cones in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze unbaked filled cones for up to 2 months. Bake from frozen at 400°F (200°C) for 15-20 minutes, or until hot and bubbly.

Reheat

Reheat leftover cones in a 375°F (190°C) oven for 5-7 minutes until hot and crisp. Avoid microwaving.

Store leftover beef cones in an airtight container in the refrigerator for up to 3 days. The cones will soften over time, so reheat them in a 375°F (190°C) oven for 5-7 minutes to crisp them up again. Avoid microwaving, as it makes them soggy.

The beef filling can be made up to 2 days ahead and stored in the refrigerator. The tortilla cones can be baked and kept in an airtight container for up to 1 day. Assemble and bake the filled cones just before serving for the best texture.

Serving ideas

Serve the crispy cheesy beef cones warm, straight from the oven, when the cheese is at its most stretchy.

Arrange them on a platter with a bowl of salsa, guacamole, or sour cream for dipping. The contrast of the crunchy shell, saucy beef, and creamy cheese is irresistible.

These cones are perfect for parties because they are self-contained and easy to eat standing up.

For a main course, serve two cones per person with a side of Mexican rice or a simple green salad. They also make a fun dinner for kids, who will love the cone shape and the cheese pull.

Frequently asked questions

Recipe card

Crispy Cheesy Beef Cones: Fun Party Appetizer

Prep 20 minCook 20 minTotal 40 minServes 6

Ingredients

• 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
• 1 medium bell pepper, diced
• 2 serrano peppers, finely chopped
• 6 large flour tortillas (8-inch)
• 12 toothpicks
• cooking spray, for the cones, to taste
• 8 oz shredded mozzarella cheese

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook until soft, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon. Season with salt, black pepper, garlic powder, smoked paprika, chili powder, and chili flakes. Cook until the beef is browned, about 5 minutes.
2. Stir in the tomato paste and water. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it simmer uncovered for 12 minutes, stirring occasionally, until the sauce thickens and the beef is fully cooked. The internal temperature of the beef should reach 160°F (71°C).
3. Stir in the diced bell pepper and finely chopped serrano peppers. Cook for 2 minutes until the peppers are slightly softened but still have a bit of crunch. Remove the skillet from the heat and set aside.
4. Preheat the oven to 400°F (200°C). Cut each tortilla in half. Roll each half into a cone shape, overlapping the edges slightly. Secure the seams with toothpicks. Place the cones on a baking sheet, seam side down, and spray generously with cooking spray.
5. Bake the empty tortilla cones at 400°F (200°C) for 8 minutes, until they are golden and crisp. Remove from the oven and let them cool slightly. Carefully remove the toothpicks.
6. Spoon the beef mixture into each crispy cone, packing it gently. Top each cone with shredded mozzarella cheese, dividing the 8 ounces evenly among the six cones. Place the filled cones upright in a loaf pan, leaning them against each other.
7. Bake the filled cones at 400°F (200°C) for 8 minutes, until the cheese is melted and bubbly, and the edges are lightly browned. The cheese should be fully melted and the filling hot throughout.
8. Remove the loaf pan from the oven. Let the cones cool for 2 minutes. Carefully lift each cone out with tongs. Serve warm, pulling the cheese as you lift for that dramatic effect.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

25 g

Carbohydrates

35 g

Fat

26 g

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