Crunchy Nacho Cheese Stuffed Cones Step-by-step instructions

Before you start

Preheat the oven to 375°F (190°C). Have all ingredients ready: tortillas, ketchup, crushed chips, shredded mozzarella, and ground beef. If using whole tortillas, cut them in half to form the cones.

Set out a baking dish large enough to hold the cones upright. Cook the ground beef before assembling the cones, and let it cool slightly. Prepare a workspace with the crushed chips in a shallow bowl for easy dredging.

Instructions

Shape and Coat the Cones

1. 1Shape and Coat the Cones
   Roll each tortilla half into a cone shape, overlapping the edges to form a tight horn. Secure each cone with toothpicks along the seam. Brush the outside of each cone with ketchup, then press the coated cones into crushed nacho tortilla chips until the entire surface is covered. Place the coated cones on a baking sheet.
   Look for Cones hold their shape and are fully covered in a crunchy orange crust.
   Tip Roll the tortillas while they are still pliable; if they crack, warm them briefly in a dry skillet.
2. 2Prepare the Beef Filling
   In a skillet over medium heat, cook the ground beef, breaking it into small crumbles, until browned and cooked through, about 5 to 7 minutes. Drain any excess fat. Season lightly with salt and pepper if desired. Set aside to cool slightly.
   Look for Beef is browned and crumbly, with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcook; the beef will finish in the oven.

The tortilla halves are rolled into tight cones and secured with toothpicks. The exterior is brushed with ketchup and coated evenly with crushed nacho chips.

The cones stand upright on the baking sheet, and the crust looks like a rough, crunchy shell. The beef is browned and ready, and the cheese is shredded and waiting.

Fill and Bake

3. 3Fill the Cones
   Stand the coated cones upright in a baking dish. Layer the shredded mozzarella and the cooked ground beef inside each cone, starting with a layer of cheese, then beef, then more cheese. Press the filling gently to pack it in.
   Look for Cones are filled to the top with alternating cheese and beef.
   Tip Leave a little room at the top for the cheese to bubble over.
4. 4Bake Until Molten
   Place the baking dish in an oven preheated to 375°F (190°C). Bake for 10 to 12 minutes, until the cheese is fully melted and the cone edges are deep golden brown and crispy.
   Look for Cheese is bubbling and the crust is deeply browned.
   Tip If the cones brown too quickly, cover loosely with foil.

The cones are filled with alternating layers of mozzarella and beef, standing upright in a baking dish. As they bake, the kitchen fills with the aroma of toasted chips and melting cheese. The tops bubble and turn golden, and the edges of the tortillas crisp up. The cheese is fully melted and the crust is deeply browned.

Rest and Serve

5. 5Rest and Serve
   Remove the baking dish from the oven and let the cones rest for 2 minutes. Carefully remove the toothpicks. Pull one cone apart to show the molten cheese stretch, then serve hot.
   Look for Cheese stretches in long ribbons when pulled.
   Tip Letting the cones rest makes them easier to handle.

The cones have rested for a few minutes, making them easier to handle. The toothpicks are removed, and when a cone is pulled apart, the cheese stretches in long, gooey strands. The crust crackles audibly as it breaks. The cones are hot, crunchy, and ready to be devoured.

Common mistakes

A common mistake is overfilling the cones, which can cause them to burst open during baking. Leave a little room at the top for the cheese to bubble. Another issue is uneven coating: press the chips firmly onto the ketchup-glazed surface to ensure full coverage.

If the cones brown too quickly, cover them loosely with foil. Also, ensure the beef is fully cooked before stuffing—undercooked beef is unsafe and will not finish properly in the short baking time.

How to tell it’s done

The cones are done when the cheese is fully melted and bubbling, and the tortilla edges are deep golden brown and crisp. The internal temperature of the ground beef should reach 160°F (71°C) as measured with an instant-read thermometer.

To check, insert the thermometer into the center of a cone through the filling. The crust should be firm and shatter when bitten, and the cheese should stretch when pulled.

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