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Crispy Beef Taco Cones with Cilantro Jalapeño Yogurt Sauce Recipe

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3.9 from 12 reviews

These Crispy Beef Taco Cones are a fun and flavorful twist on traditional tacos, filled with seasoned ground beef, melted mozzarella, and cheddar cheese baked to golden perfection. Served with a refreshing cilantro jalapeño yogurt sauce, they make a perfect appetizer or meal that’s crispy, cheesy, and packed with Tex-Mex spices.

Ingredients

Beef Filling

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

Taco Cones

  • 4 large flour tortillas
  • 8 mozzarella cheese sticks, halved (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
  • 1 clove garlic
  • Juice of 1 lime
  • 1 tsp honey
  • 2 tbsp water (more as needed)
  • Salt, to taste

Instructions

  1. Preheat: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the taco cones.
  2. Cook the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook until it starts to brown, breaking it apart with a spoon. Push the beef to the sides and add the diced onion to the center. Cook the onion for 3 to 4 minutes until softened, then stir everything together.
  3. Build the Filling: Add the diced tomato to the skillet and cook for another 3 to 4 minutes until the tomato begins to break down. Stir in the minced garlic, paprika, garlic powder, chili powder, cumin, onion powder, salt, and pepper and cook for one minute until fragrant. Add 2 to 3 tablespoons of water, stir well, and cook for 2 to 3 more minutes until the mixture is moist but not watery. Remove from heat and let cool for 10 minutes.
  4. Shape the Cones: Cut each flour tortilla in half. Fold the straight edges inward to slightly overlap, forming a cone shape with an opening at the top. Place each cone seam-side down on the prepared baking sheet.
  5. Fill the Cones: Place a piece of mozzarella stick at the bottom inside each cone. Spoon the cooled beef mixture into the cones, then top generously with shredded cheddar or Tex-Mex cheese.
  6. Bake: Lightly drizzle or spray the cone exteriors with olive oil. Bake in the preheated oven for 12 to 16 minutes, until the cones are deeply golden and crispy and the cheese inside is melted and bubbling.
  7. Make the Sauce: While the cones bake, combine Greek yogurt, cilantro, seeded jalapeño, garlic, lime juice, honey, water, and salt in a blender. Blend until smooth, adding extra water as needed to achieve a pourable consistency.
  8. Serve: Serve the crispy taco cones immediately with the cilantro jalapeño yogurt sauce on the side for dipping.

Notes

  • For less heat, remove seeds from the jalapeño before adding to the sauce.
  • Use gluten-free tortillas to make this recipe gluten free.
  • Add extra fresh cilantro to the sauce for a more intense flavor.
  • These cones can be assembled ahead and baked just before serving for convenience.
  • Leftover sauce can be refrigerated for up to 3 days.

Find it online: https://miracooking.com/crispy-beef-taco-cones-with-cilantro-jalapeno-yogurt-sauce-recipe-2/