Recipe Card: Crispy Beef and Cheese Tortilla Cones

Prep time: 20 minutes (plus 10 minutes cooling)

Cook time: 25 minutes

Total time: 55 minutes

Servings: 4 (8 cones)

Course: Appetizer, Snack, Main Course

Cuisine: Tex-Mex

Ingredients

Beef Filling

  • 1 tablespoon (15 ml) neutral oil
  • 1/2 medium onion (about 75 g), finely diced
  • 2 to 3 cloves garlic, minced
  • 1/2 cup (about 75 g) diced red, yellow and green bell peppers
  • 1/2 lb (225 g) ground beef (use up to 1 lb / 450 g for extra-full cones)
  • 1 to 2 tablespoons (16 to 32 g) tomato paste
  • 1 teaspoon taco seasoning, or 1/2 teaspoon each ground cumin and chili powder (optional)
  • Salt and black pepper, to taste (optional)

Tortilla Cones

  • 4 medium (8-inch / 20 cm) flour tortillas, cut in half
  • 8 slices cheddar or American cheese
  • 1/2 to 1 cup (55 to 110 g) shredded mozzarella or Monterey Jack

For Frying

  • About 1/2 cup (120 ml) neutral oil (sunflower, canola or vegetable), for 1/4 inch (6 mm) depth

Avocado Crema (for dipping)

  • 1 ripe avocado
  • 1/3 cup (80 g) sour cream or Greek yogurt
  • 2 tablespoons (30 ml) fresh lime juice (about 1 lime)
  • 2 tablespoons fresh cilantro, chopped
  • 1 small garlic clove
  • 1/4 teaspoon salt, or to taste
  • 1 to 3 tablespoons (15 to 45 ml) water, to thin

Instructions

  1. Make the avocado crema: blend the avocado, sour cream, lime juice, cilantro, garlic and salt until smooth, adding water a tablespoon at a time until dippable. Cover and chill.
  2. Sauté the vegetables: heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the onion, garlic and bell peppers for 3 to 4 minutes until slightly softened.
  3. Cook the beef: add the ground beef and cook for 5 to 7 minutes, breaking it up, until browned and cooked through. Drain excess fat.
  4. Finish the filling: stir in the tomato paste, seasoning, salt and pepper. Cook for 1 to 2 minutes until thick and fairly dry. Cool for at least 10 minutes.
  5. Roll the cones: cut the tortillas in half. Roll each half into a cone, with the midpoint of the straight edge as the tip and the edges overlapping to form a seam.
  6. Line with cheese: press 1 cheese slice against the inside wall of each cone.
  7. Fill and top: spoon 2 to 3 tablespoons of filling into each cone and top with 1 to 2 tablespoons shredded cheese. Press the seam closed.
  8. Heat the oil: heat 1/4 inch (6 mm) oil in a large skillet over medium heat to about 175°C (350°F).
  9. Fry seam-side down: place the cones seam-side down in the oil and fry without moving for 1 to 2 minutes until sealed and golden.
  10. Finish frying: turn with tongs and fry for 2 to 3 minutes more, rotating, until deep golden and blistered all over. Work in batches.
  11. Drain and serve: drain on a wire rack for 1 to 2 minutes and serve hot with avocado crema.

Notes

  • Cheese lining is the key: the cheese slice is a moisture barrier that keeps the tortilla crisp and the filling inside.
  • Seam-side down first: frying the seam first seals the cones, so no toothpicks are needed.
  • Dry, cool filling: cook the filling until thick and let it cool; wet or hot filling makes soggy, leaky cones.
  • Cracking tortillas: warm them under a damp paper towel in the microwave for 15 to 20 seconds before rolling.
  • Air fryer: oil the cones and air fry seam-side down at 190°C (375°F) for 7 to 9 minutes, turning halfway.
  • Oven: bake oiled cones seam-side down at 220°C (425°F) for 12 to 15 minutes, turning once.
  • Reheat: air fryer at 180°C (350°F) for 4 to 5 minutes or oven at 200°C (400°F) for 8 to 10 minutes.
  • Make ahead: the filling keeps in the fridge for up to 2 days before rolling and frying.