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crispy beef taco cones golden and crunchy on a serving board with cilantro jalapeno yogurt dipping sauce
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Crispy Beef Taco Cones with Cilantro Jalapeño Yogurt Sauce

Seasoned ground beef with tomato, onion, and garlic loaded into crispy baked tortilla cones with mozzarella and cheddar, served with a blended cilantro jalapeño yogurt sauce for dipping. A format that holds more than a standard taco and looks considerably more interesting on a table.
Keyword cilantro jalepeno sauce, crispy beef tacos, ground beef tacos, taco cones, tortilla cones
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 cones
Calories 293kcal
Author Chef Josh

Equipment

  • Large skillet
  • Baking sheet and parchment paper
  • Blender and food processor

Ingredients

Beef Filling

  • 1 lb lean ground beef
  • 1 small yellow onion diced
  • 1 large tomato diced
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 2 to 3 tablespoon water

Tortilla Cones

  • 4 large flour tortillas
  • 8 mozzarella cheese sticks cut in half (or 2 cups shredded mozzarella)
  • 1 cup shredded cheddar or Tex-Mex cheese
  • Olive oil for drizzling

Cilantro Jalapeño Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 1 packed cup fresh cilantro
  • 1 jalapeño seeded for less heat
  • 1 clove garlic
  • Juice of 1 lime
  • 1 teaspoon honey
  • 2 tablespoon water more as needed
  • Salt to taste

Instructions

  • Preheat: Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Cook the Beef: Heat a large skillet over medium-high heat. Add ground beef and cook until it begins to brown, breaking it apart as it cooks. Push the beef to the sides of the pan and add the diced onion to the center. Cook for 3 to 4 minutes until softened, then stir everything together.
    Ground beef and chopped onions cooking in a skillet for a crispy beef taco cones.
  • Build the Filling: Add the diced tomato and cook for 3 to 4 minutes until it begins to break down. Stir in the garlic, paprika, garlic powder, chili powder, cumin, onion powder, salt, and pepper. Cook for 1 minute until fragrant. Add the water, stir well, and cook for another 2 to 3 minutes until the mixture is moist but not watery. Remove from heat and cool for 10 minutes.
    Cooked ground beef with diced tomatoes and onions in a skillet.
  • Shape the Cones: Cut each tortilla in half. Fold the straight cut edges inward so they overlap slightly, creating a cone shape with an opening at the top. Place seam-side down on the baking sheet.
    Person shaping a taco cone with hands on a wooden countertop.
  • Fill the Cones: Add a piece of mozzarella into the bottom of each cone. Spoon in the cooled beef mixture, then finish with a generous sprinkle of shredded cheddar on top.
    Close-up of hand adding shredded cheese to taco cone with ground beef.
  • Bake: Drizzle or spray the cones lightly with olive oil. Bake for 12 to 16 minutes until deeply golden and crispy and the cheese is melted and bubbling.
    Delicious crispy beef taco cones filled with cheese and a drizzle of olive oil ready to be baked
  • Make the Sauce: While the cones bake, combine Greek yogurt, cilantro, jalapeño, garlic, lime juice, honey, water, and salt in a blender. Blend until smooth, adding more water if needed to reach a pourable consistency.
  • Serve: Serve the crispy taco cones immediately with the cilantro jalapeño yogurt sauce alongside for dipping.
    Close-up of a beef taco cone with green sauce and melted cheese.

Video

Notes

  • Cool the beef filling for at least 10 minutes before loading the cones. Hot filling steams the tortilla from the inside and prevents proper crisping.
  • Mozzarella goes in the bottom of the cone first, cheddar goes on top. Each cheese is doing a different job.
  • Seam-side down on the baking sheet. The overlapping edges seal themselves closed as the cheese melts and the tortilla crisps.
  • Check at 12 minutes. The cones should be deeply golden, not just lightly browned.
  • For less heat in the sauce, remove the jalapeño seeds entirely. For more heat, leave them in.

Nutrition

Calories: 293kcal | Carbohydrates: 13g | Protein: 26g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 507mg | Potassium: 346mg | Fiber: 1g | Sugar: 3g | Vitamin A: 522IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 2mg