Taco cones

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

While traditional tacos are delicious, they're difficult to eat without getting messy. Surprise your guests and serve taco cones! Taco cones are made with wheat tortillas, just like ice cream cones, and are just as crispy. They compactly hold all the taco fillings without spilling. Perfect for house parties and kids, this recipe suggests baking the cones, preparing the meat filling, and setting up a taco bar, with all the other taco ingredients in individual bowls for guests to assemble their own cone snacks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 ice cream cones
2 tbsp + 1 tsp rapeseed oil (canola)
0.5 cup white onion, finely diced
450 g of ground beef
2 small cloves garlic, crushed
3 tbsp. chili powder
1/4 cup salsa + extra for serving
8 soft wheat tortillas, 15cm in diameter.
1 cup shredded cheddar, Mexican cheese blend, or crumbled cotija cheese
Cubed avocado, fresh cilantro, sour cream, diced fresh or pickled jalapeños, diced cherry tomatoes, hot sauce and lime wedges, for serving
Special equipment: heavy-duty aluminum foil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, salsa sauce, cheddar cheese, Cotija cheese, chili seasoning

Cooking the dish according to the recipe:

Preheat oven to 190°C. Position the rack on the bottom shelf of the oven.
Cut eight 6-inch squares of heavy-duty foil and eight 1-inch squares. Wrap each ice cream cone with the larger squares of foil, covering it completely and tucking in any excess. Generously spray the outside of the foil with cooking spray and set aside.

Heat 1 teaspoon of canola oil in a medium saucepan over medium heat, then add the onion. Cook, stirring frequently, until the onion is soft, about 4 minutes.
Add the ground beef and garlic and cook, breaking up the ground beef with a spoon, for 2 minutes, then add the chili powder and 1 teaspoon of salt and mix well. Add the salsa and 1/3 cup of water and cook, breaking up the beef and stirring, until the sauce comes to a boil and the beef is cooked through, another 4 minutes. Remove from heat and set aside.
Brush each tortilla on both sides with the remaining 2 tablespoons of oil. Wrap the tortilla around the waffle cone and secure the seam with a toothpick. Trim the top of the tortilla with scissors to create a clean edge. Place on a large baking sheet. Repeat with the remaining tortillas and cones.
Bake for 5 minutes, then wrap the tip of each cone with small squares of foil to prevent burning. Return to the oven and bake until golden brown and crispy, another 5-7 minutes. Remove the foil tips and carefully remove the inner cones and toothpicks. Discard the toothpicks.
Unwrap the waffle cones and set aside for another use. If the tortilla cones are still soft, return them empty to the oven and bake until crispy, another 1-2 minutes.
Meanwhile, heat up the meat filling and set up a taco bar with cheese, avocado, cilantro, sour cream, jalapeños, tomatoes, salsa, hot sauce, and lime wedges.
Serve the tortilla cones hot from the oven and encourage guests to build their own tacos.