Crispy Cheesy Beef Cones with Golden Tortilla Crust Step-by-step instructions

Before you start

Before starting, set out all the ingredients. Finely chop the onion and dice the bell peppers. Mince the garlic. Shred the mozzarella if using a block. Have a large skillet, a mixing bowl, a baking sheet, and aluminum foil ready.

If using toothpicks to secure the cones, have them on hand. Preheat the oven to 400°F (200°C) when you are ready to bake. The filling can be prepared up to a day ahead and stored in the refrigerator.

Instructions

Phase 1: Brown the Beef and Aromatics

1. 1Brown the Beef and Aromatics
   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 to 7 minutes. Add the onion and bell peppers and cook until softened, about 3 minutes. Stir in the garlic, tomato paste, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
   Look for The beef is fully browned and the vegetables are tender, and the mixture smells smoky and savory.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a wooden spoon to break the beef into small crumbles for even cooking.
2. 2Mix in the Cheese
   Transfer the beef mixture to a bowl. Add the shredded mozzarella and stir until evenly distributed. The residual heat will begin to melt the cheese slightly, helping the filling hold together.
   Look for The cheese is evenly distributed and starting to soften.
   Tip If the mixture is too hot, let it cool for a few minutes so the cheese doesn’t melt completely before baking.

The ground beef is fully browned and no longer pink, with small crumbles. The onion and bell peppers are softened and translucent, and the garlic is fragrant.

The mixture is seasoned with tomato paste, smoked paprika, cumin, and chili flakes, giving it a deep reddish-brown color and a savory, smoky aroma. The mozzarella is stirred in, and the mixture is ready to be spooned into the cones.

Phase 2: Form and Fill the Cones

3. 3Form the Tortilla Cones
   Preheat the oven to 400°F (200°C). Wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them pliable. One at a time, shape each tortilla into a cone by folding it in half and then rolling it into a cone shape. Secure with a toothpick if needed. Place the cones upright on a baking sheet lined with foil, using crumpled foil balls on the inside to help them hold their shape.
   Look for The cones stand upright and hold their shape without collapsing.
   Tip Crumple small balls of foil and place them inside the cones to keep them open while baking.
4. 4Fill the Cones
   Spoon the beef and cheese mixture into each cone, packing it gently but firmly. Fill all the way to the top, leaving a little cheese exposed at the opening. Place the filled cones upright on the prepared baking sheet.
   Look for Each cone is generously filled, with some cheese peeking out at the top.
   Tip Don’t overstuff — leave a bit of room so the cheese can bubble without spilling over.

The tortillas are pliable and shaped into upright cones, secured with toothpicks if needed. The cones stand steadily on the baking sheet, and the filling is packed in without overflowing. A little cheese is visible at the top of each cone, promising a bubbly, golden finish. The oven is preheated to 400°F (200°C), and the baking sheet is lined with foil for easy cleanup.

Phase 3: Bake Until Golden and Crisp

5. 5Bake Until Golden and Crisp
   Bake the cones at 400°F (200°C) for 8 minutes, until the tortillas are golden brown and crisp and the mozzarella is bubbling and browned at the tips. Remove from the oven and let cool for 2 to 3 minutes before serving.
   Look for The tortillas are deeply golden and crunchy, and the cheese is melted and spotty brown.
   Tip If the cones are browning too fast, tent loosely with foil for the last few minutes.

The cones are golden brown and crisp, with the tortilla edges turning a deeper shade of brown. The mozzarella is bubbling and browned at the tips, creating a slightly charred, nutty flavor. The kitchen smells of toasted tortillas and melted cheese. The cones are sturdy enough to hold their shape when lifted, and the filling is hot and savory.

Common mistakes

One common mistake is overfilling the cones, which can cause them to burst open during baking. Leave a little room at the top and don’t pack the filling too tightly. Another is using cold tortillas that crack when shaped; always warm them first.

If the cones are not browning evenly, rotate the baking sheet halfway through. Finally, be sure to let the cones cool for a few minutes before serving, as the filling will be extremely hot.

How to tell it’s done

The cones are done when the tortillas are deeply golden brown and crisp to the touch, and the mozzarella is fully melted and spotty brown on the tips. The filling should be hot throughout, with an internal temperature of at least 160°F (71°C) for the ground beef.

If you insert an instant-read thermometer into the center of a cone, it should read 160°F (71°C). The cheese should stretch when you pull a piece away.

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