Crispy Beef Cones

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Crispy Beef Cones

By

Iram Mansoor

Savory ground beef and peppers tucked into oven-baked tortilla cones, topped with gooey mozzarella. Crunchy, handheld, and perfect for game day or parties—serve warm with a sprinkle of parsley.

Yield

8

Time

45 minutes

Rating

—

Ingredients

1 lb (450 g) ground beef, 80% lean/20% fat

1 small yellow onion, finely chopped (about 1/2 cup)

1 tbsp fresh garlic, minced (about 15 ml)

4 tbsp (1/4 cup / 60 ml) tomato paste

Salt, to taste

1 tsp black pepper

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp red chili powder

1 tsp red chili flakes

1 cup (240 ml) water

1 cup mixed bell peppers, diced (about 150 g)

1–2 Serrano peppers, sliced (to taste)

2 tbsp oil (30 ml)

8 medium tortillas (halved to make about 16 cones)

8 oz (225 g) shredded mozzarella (Tillamook Farmstyle or similar)

1 tsp dried parsley for garnish

Cooking spray

Toothpicks

Instructions

Step 1

Prepare the beef filling: Heat 2 tbsp oil in a large skillet over medium heat.

Step 2

When the oil is hot, add the finely chopped onion and minced garlic. Sauté 1–2 minutes until the onion becomes translucent.

Step 3

Add the ground beef and sauté 2–3 minutes, breaking it up, until the beef changes color.

Step 4

Season the beef with salt, black pepper, garlic powder, smoked paprika, red chili powder, and red chili flakes. Cook 1–2 minutes, stirring, until the spices are well combined.

Step 5

Stir in the tomato paste until fully incorporated, then add 1 cup (240 ml) water. Cover the pan and simmer, stirring occasionally, until the mixture thickens and most of the water has evaporated, about 10–12 minutes.

Step 6

Add the diced bell peppers and sliced Serrano peppers to the beef. Cook 3–4 minutes until the peppers soften. Remove from heat and set the filling aside.

Step 7

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 8

Form the cones: Halve each tortilla and shape each half into a cone, securing the seam with a toothpick. Lightly spray the outside of each cone with cooking spray and place seam-side down on the prepared baking sheet.

Step 9

Bake the empty cones 8–10 minutes, or until golden and crisp. Remove from oven and let cool slightly.

Step 10

Fill each baked cone with the beef mixture and top generously with shredded mozzarella.

Step 11

Stand the filled cones upright in a loaf pan (or another oven-safe holder) and bake 8–10 minutes more, until the cheese is melted and bubbly.

Step 12

Remove toothpicks, garnish with dried parsley, and serve warm.

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Crispy Beef Cones

By

Iram Mansoor

Savory ground beef and peppers tucked into oven-baked tortilla cones, topped with gooey mozzarella. Crunchy, handheld, and perfect for game day or parties—serve warm with a sprinkle of parsley.

Yield

8

Time

45 minutes

Rating

—

Ingredients

1 lb (450 g) ground beef, 80% lean/20% fat

1 small yellow onion, finely chopped (about 1/2 cup)

1 tbsp fresh garlic, minced (about 15 ml)

4 tbsp (1/4 cup / 60 ml) tomato paste

Salt, to taste

1 tsp black pepper

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp red chili powder

1 tsp red chili flakes

1 cup (240 ml) water

1 cup mixed bell peppers, diced (about 150 g)

1–2 Serrano peppers, sliced (to taste)

2 tbsp oil (30 ml)

8 medium tortillas (halved to make about 16 cones)

8 oz (225 g) shredded mozzarella (Tillamook Farmstyle or similar)

1 tsp dried parsley for garnish

Cooking spray

Toothpicks

Instructions

Step 1

Prepare the beef filling: Heat 2 tbsp oil in a large skillet over medium heat.

Step 2

When the oil is hot, add the finely chopped onion and minced garlic. Sauté 1–2 minutes until the onion becomes translucent.

Step 3

Add the ground beef and sauté 2–3 minutes, breaking it up, until the beef changes color.

Step 4

Season the beef with salt, black pepper, garlic powder, smoked paprika, red chili powder, and red chili flakes. Cook 1–2 minutes, stirring, until the spices are well combined.

Step 5

Stir in the tomato paste until fully incorporated, then add 1 cup (240 ml) water. Cover the pan and simmer, stirring occasionally, until the mixture thickens and most of the water has evaporated, about 10–12 minutes.

Step 6

Add the diced bell peppers and sliced Serrano peppers to the beef. Cook 3–4 minutes until the peppers soften. Remove from heat and set the filling aside.

Step 7

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 8

Form the cones: Halve each tortilla and shape each half into a cone, securing the seam with a toothpick. Lightly spray the outside of each cone with cooking spray and place seam-side down on the prepared baking sheet.

Step 9

Bake the empty cones 8–10 minutes, or until golden and crisp. Remove from oven and let cool slightly.

Step 10

Fill each baked cone with the beef mixture and top generously with shredded mozzarella.

Step 11

Stand the filled cones upright in a loaf pan (or another oven-safe holder) and bake 8–10 minutes more, until the cheese is melted and bubbly.

Step 12

Remove toothpicks, garnish with dried parsley, and serve warm.

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A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

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By Food Network Kitchen

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View All →

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By Ali Slagle

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20 min

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This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything.

40 min

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By Andrea Nguyen

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1 hr 45 min

Herby Feta and Yogurt Dip With Sumac

By Yossy Arefi

This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you’ve got the option. Feta varies a lot in salt content, so you won’t see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.

5 min

Shrimp Dumplings With Saffron Shallot Sauce

By Korsha Wilson

Aushak and mantoo (or mantu), dumplings found in Afghan cuisine, are often filled with soft cooked leeks and onion or ground beef, but this shrimp-filled iteration is the product of the chef Shamim Popal’s journey from Afghanistan to the United Arab Emirates and, eventually, Washington, D.C. After opening a French creperie in 2003, Mrs. Popal decided to share dishes inspired by her upbringing in Afghanistan at Lapis, a restaurant in the city’s Adams Morgan neighborhood. A filling, yet light appetizer, these are meant to be prepared by and for a group, which makes light work and speaks to Mrs. Popal’s own memories of making aushak in Kabul with family.

1 hr 30 min

Honey Garlic Chicken Tenders

By Fitwaffle | Eloise Head

Crispy cornflake-coated chicken tenders tossed in a sweet, sticky honey-garlic sauce. Ready in about 20 minutes, these air-fried tenders are juicy, crunchy and perfect for a quick weeknight meal or snack.

20 min