Taco Cones
These Taco Cones are made with tortillas that are shaped into a cone and baked until golden and crispy. They are stuffed with a cheesy, saucy homemade taco mixture then topped with your favorite toppings. I topped these with a homemade beer cheese featuring Nugget Nectar from Troegs. The robust, complex flavor of Nugget Nectar adds depth of flavor to the beer cheese. These Taco Cones are the prefect handheld vessel for a variety of fillings.
Taco Cones
- Total Time: 23 minutes
- Yield: approximately 12 taco cones 1x
Description
These Taco Cones are made with tortillas that are shaped into a cone and baked until golden and crispy. They are stuffed with a cheesy, saucy homemade taco mixture then topped with your favorite toppings. I topped these with a homemade beer cheese featuring Nugget Nectar from Troegs. The robust, complex flavor of Nugget Nectar adds depth of flavor to the beer cheese. These Taco Cones are the prefect handheld vessel for a variety of fillings.
Ingredients
- 12–14 6-inch tortillas
Taco Meat
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1 tablespoon tomato paste
- 1 can diced tomatoes
- 3/4 cup Mexican cheese, shredded
Beer Cheese Dip
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/4 cup milk
- 1/2 cup beer
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 cup sharp cheddar cheese
Instructions
1. Preheat oven to 425F. Line a baking sheet with parchment paper.
2. Roll tortillas into a cone shape. Use a toothpick to secure the edges together. Place a piece of aluminum foil in the opening of the tortilla shell. If you prefer to bake without the aluminum foil, the shells stay mostly open during the baking process, but will need a piece of aluminum foil placed in the opening immediately after they come out of the oven to ensure that the cone has an opening for the filling.
3. Place cone shaped tortillas on baking sheet and bake in preheated oven for 8-10 minutes, or until light golden brown and crisp.
4. In a large skillet, add ground beef and cook over medium heat, breaking the meat apart as it cooks. Drain the grease from the pan, then add spices, tomato paste and diced tomatoes. Cook over medium heat until most of the liquid from the diced tomatoes has evaporated. Turn off heat. Add in the shredded cheese and stir until melted.
5. Make the beer cheese. In a small saucepan, melt butter over medium heat. Add in flour and whisk to combine. Pour in milk, while whisking to combine. Whisk in beer and add Worcestershire sauce, Dijon mustard, garlic powder and paprika. Cook, stirring constantly until thickened. Remove from heat and stir in cheese until melted.
6. Fill the tortilla cones with the taco meat. Top with beer cheese and your favorite toppings. Enjoy!
- Prep Time: 15
- Cook Time: 8
- Category: Appetizer/Dinner
- Method: Stove Top/Oven
- Cuisine: American
Love this idea. Any thoughts on what I might use in place of beer for the sauce.
Thank you, again. Nancy
Hi Nancy! Instead of the beer, you can just substitute with all milk. I hope you enjoy 🙂
-Jolene