Crunchy Nacho Cheese Stuffed Cones: Crispy, Cheesy, Irresistible Tips, FAQ & printable recipe

Tips for success

For the best crunch, serve the cones immediately after baking. If you need to keep them warm, place them on a wire rack in a low oven (200°F) for up to 15 minutes, but note that they may soften slightly.

To reheat leftovers, place them in a 350°F oven for 5-7 minutes to restore crispness. Avoid microwaving, as this will make the cones soggy.

To make the cones ahead of time, you can assemble them fully and refrigerate before baking. Add a few extra minutes to the baking time if baking from cold.

The filling can also be made a day in advance and stored in the refrigerator. Let it come to room temperature before filling the cones to ensure even baking.

Variations

• Chicken Filling: Swap the ground beef for shredded cooked chicken. Mix with taco seasoning and a little salsa for extra flavor. Use the same amount and follow the same layering and baking instructions.
• Veggie Lovers: Replace the beef with a mixture of black beans, corn, and sautéed mushrooms. Season with chili powder and cumin. Add extra cheese to hold everything together.
• Spicy Chorizo: Use fresh chorizo instead of ground beef for a spicier kick. Cook the chorizo with onions and peppers, breaking it up as it cooks. Drain excess fat before filling the cones.
• Breakfast Cones: Fill the cones with scrambled eggs, cooked bacon or sausage, and cheddar cheese. Bake until the cheese melts. Serve with salsa for a morning twist.

Storage and make-ahead

Fridge

Store leftover cones in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.

Freezer

Freeze baked cones on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 10-12 minutes.

Reheat

Reheat frozen cones in a 350°F oven for 10-12 minutes, or until hot and crispy. For refrigerated cones, 5-7 minutes is sufficient.

Store leftover cones in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 350°F oven for 5-7 minutes until hot and crispy. Avoid microwaving, which makes the cones soggy.

You can assemble the cones up to 24 hours ahead and keep them covered in the refrigerator. When ready to bake, add 2-3 minutes to the baking time. The beef filling can also be cooked a day in advance and refrigerated.

Serving ideas

Serve these cones as a fun dinner with a side of sour cream, guacamole, or salsa for dipping. They also make a great party appetizer — just make smaller cones using smaller tortillas and serve them on a platter.

The cones are best enjoyed hot, when the cheese is still stretchy and the crust is at its crispiest.

For a complete meal, pair the cones with a simple green salad or Mexican rice. The cones are hearty enough to stand alone, but the cool, creamy toppings balance the crunchy, savory flavors.

If serving to kids, consider offering a mild dipping sauce or extra ketchup on the side.

Frequently asked questions

Recipe card

Crunchy Nacho Cheese Stuffed Cones: Crispy, Cheesy, Irresistible

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 4 large flour tortillas
• toothpicks, for securing, to taste
• 1/2 cup ketchup
• 2 cups crushed nacho tortilla chips
• 1 lb ground beef
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Cut each flour tortilla in half. Roll each half into a tight cone shape, overlapping the edges to seal. Secure the seam with a toothpick. Brush the outside of each cone with ketchup, then roll in crushed nacho tortilla chips until evenly coated.
2. Heat a large skillet over medium-high heat. Add the ground beef, diced onion, and diced bell pepper. Cook, breaking up the meat with a spoon, until the beef is browned and cooked through and the vegetables are tender, about 8 to 10 minutes. Drain any excess fat.
3. Preheat the oven to 375°F (190°C). Stand the coated cones upright in a baking dish. Layer shredded mozzarella and the cooked beef mixture inside each cone, alternating to fill completely. Top with any remaining cheese.
4. Place the baking dish in the oven and bake for 12 to 15 minutes, until the cheese is fully melted and bubbly and the cone edges are golden and crisp.
5. Remove the cones from the oven and let them cool for 2 minutes. Carefully remove the toothpicks. Serve immediately while the cheese is hot and stretchy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

45 g

Fat

35 g

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