Crispy Doritos-Crusted Beef Cones Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Cut the tortillas in half and have the toothpicks ready. Crush the nacho cheese chips into coarse crumbs; this can be done in a food processor or by placing them in a zip-top bag and crushing with a rolling pin.

Prepare the beef filling by chopping the onion, bell pepper, and garlic. Shred the cheese if not already shredded. Preheat the oven to 375°F (190°C) when you are ready to bake. Have a baking dish or oven-safe bowl that can hold the cones upright.

Instructions

Shape and coat

1. 1Shape and coat the cones
   Cut each flour tortilla in half. Roll one half into a cone shape, overlapping the edges slightly, and secure with two wooden toothpicks. Repeat with remaining tortilla halves. Brush the outside of each cone with ketchup, then press the coated cone into the crushed nacho cheese chips, turning to coat evenly. Set the coated cones aside on a plate.
   Look for Cone holds its shape and is generously covered with chip crumbs.
   Tip If the tortilla cracks, warm it briefly in a dry skillet to make it pliable.
2. 2Cook the beef filling
   Heat a cast iron skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Add the onion, bell pepper, and garlic, and cook until softened, about 3 minutes. Stir in the tomato paste and cook for 1 minute more. Remove from heat and let cool slightly.
   Look for Beef is browned and vegetables are tender; mixture smells savory.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain excess fat if needed, but keep some for flavor.

At the end of this phase, the tortilla cones should hold their shape and be evenly coated with a layer of crushed chips. The ketchup should be visible but not dripping, and the chips should stick well. The beef filling should be browned and aromatic, with the vegetables softened. The cones are now ready to be stuffed.

Stuff and bake

3. 3Stuff the cones
   Preheat the oven to 375°F (190°C). Place the coated cones upright in an oven-safe baking dish, packing them snugly to keep them standing. Spoon a layer of shredded kaşar cheese into the bottom of each cone, then fill with the beef mixture, and top with more cheese. Press gently to pack.
   Look for Cones are filled to the top with cheese and beef.
   Tip Use a small spoon to push the filling down without tearing the cone.
4. 4Bake until bubbly
   Bake the cones for 15-20 minutes, until the cheese is melted and bubbly and the edges of the cones are deeply golden and crispy. The filling should be hot throughout. Remove from the oven and let rest for 2 minutes before serving.
   Look for Cheese is bubbling and the cone edges are golden brown.
   Tip If the cones brown too fast, tent loosely with foil.

The cones should be standing upright in the baking dish, filled with cheese and beef. After baking, the cheese should be melted and bubbly, and the edges of the cones should be golden brown and crisp.

The kitchen will smell of toasted chips and savory beef. The cones are done when the cheese is fully melted and the internal temperature of the beef reaches 160°F.

Serve

5. 5Serve and enjoy
   Carefully remove the toothpicks. Serve the cones warm, pulling them apart to show the cheese pull. The cones are best eaten immediately while the crust is shatteringly crunchy.
   Look for Cheese stretches as the cone is pulled apart.
   Tip Let the cones cool for a few minutes to avoid burns.

The cones should be removed from the oven and allowed to rest briefly. When you pull one apart, the cheese should stretch in long, gooey strands. The crust should crackle audibly when bitten. Serve immediately while hot and crispy.

Common mistakes

A common mistake is overfilling the cones, which can cause them to burst open during baking. Fill them about three-quarters full to leave room for the cheese to melt without overflowing.

Another issue is not sealing the seams properly; make sure the toothpicks are inserted securely to hold the cone shape. If the cones brown too quickly, cover them loosely with foil. Also, avoid using wet ingredients on the outside, as that can make the crust soggy; the ketchup should be brushed thinly.

How to tell it’s done

The cones are done when the cheese is fully melted and bubbly, and the exterior is deeply golden and crispy to the touch. The internal temperature of the beef filling should reach 160°F (71°C) to ensure it is safe to eat.

To check, insert an instant-read thermometer into the center of a cone; it should read at least 160°F. The edges of the tortilla will be browned and crisp, and the cheese may be slightly charred in spots, which adds flavor. 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