Crispy Beef Tortilla Cones
isabellahayes cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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Crispy baked or air-fried tortilla cones filled with juicy, warmly spiced ground beef, peppers, and a creamy soy-milk tomato mixture. They are finished with melted mozzarella and fresh parsley.
- Time
- 50 minutes
- Equipment
- Stovetop, oven, and air fryer
- Good for
- Lunch, dinner, or snacks
- Cuisine
- Mexican
- Contains
- Gluten, dairy, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Cones
- 240 g
Topping
- 1 g
Beef Mixture
- 110 g
- 12 g
- 100 g
- 100 g
- 18 g
- 105 g
Seasoning
- 7 g
- 3 g
- 3 g
- 3 g
- 2 g
- 2 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 1.17 kg before cooking, which is about 100 g per serving.
Steps
Heat a little cooking oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 4–5 minutes.
Add the minced garlic and cook for about 30 seconds, stirring, until fragrant but not browned.
Add the ground beef. Cook, stirring and breaking it into small pieces, until browned throughout and no longer pink, about 6–8 minutes.
Add the tomato paste, soy milk, diced red bell pepper, diced green bell pepper, paprika, chili powder, turmeric, garlic powder, black pepper, garam masala, and salt. Stir thoroughly to combine.
Cook the beef mixture over medium heat until the liquid has reduced slightly and the mixture is thick enough to spoon into the cones. Remove the skillet from the heat and let the filling cool slightly.
Cut the six tortillas in half. Roll each half into a cone, overlapping the straight edges, and secure the seam with a toothpick. Prepare 12 cones in total.
For the oven method, preheat the oven to 190°C (375 °F) / 375°F (190 °C). Arrange the cones on a parchment-lined baking tray, making sure they stand upright if possible, and lightly coat them with cooking spray.
Bake the empty cones for 10–12 minutes, until crisp and golden. Watch closely near the end so the tortilla edges do not burn.
Carefully fill each crisp cone with the slightly cooled beef mixture. Top each cone with mozzarella cheese.
Return the filled cones to the oven for about 5 minutes, until the mozzarella is fully melted.
Remove the cones from the oven, garnish with the chopped parsley, and serve warm. Remove the toothpicks before eating.
For the air-fryer method instead, preheat the air fryer to 180°C (350 °F) / 356°F (180 °C). Lightly spray the cones and arrange them in the basket without allowing them to touch.
Air-fry the empty cones for 6–8 minutes, until crisp and golden.
Carefully fill each cone with the beef mixture and top with mozzarella cheese.
Air-fry the filled cones again for 3–4 minutes, until the cheese melts. Garnish with parsley, remove the toothpicks, and serve warm.
Notes
The source provides both oven and air-fryer methods; use one method, not both. The recipe makes 12 cones. Serve immediately for the crispest texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 174
- Protein
- 13 g
- Carbs
- 14 g
- Fat
- 8 g
- Fiber
- 2 g
Where the calories come from
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