Crispy Beef Cones (Print Version)

# Ingredients:

→ For the Beef Mixture

01 - 1 lb ground beef (80% lean, 20% fat)
02 - 1 small yellow onion, finely chopped
03 - 1 tablespoon fresh garlic, minced
04 - 4 tablespoons tomato paste
05 - Salt to taste
06 - 1 teaspoon black pepper
07 - 1 teaspoon garlic powder
08 - 1 teaspoon smoked paprika powder
09 - 1/2 teaspoon red chili powder
10 - 1 teaspoon red chili flakes
11 - 1 cup water
12 - 1 cup mixed bell peppers, diced
13 - 1 to 2 Serrano peppers
14 - 2 tablespoons oil

→ To Assemble

15 - 8 medium tortillas, halved
16 - 8 oz mozzarella cheese, shredded
17 - 1 teaspoon dried parsley for garnish
18 - Cooking spray
19 - Toothpicks

# Instructions:

01 - Heat the oil in a pan over medium heat. Once it's hot, add the chopped onions and garlic. Cook for 1 to 2 minutes until the onions turn translucent. Add the ground beef and cook for 2 to 3 minutes until it changes color and starts to brown.
02 - Add the salt, black pepper, red chili powder, garlic powder, smoked paprika, and red chili flakes. Mix everything together really well and cook for 1 to 2 minutes so the spices blend with the meat.
03 - Stir in the tomato paste until it's fully mixed in, then add the water. Cover the pan and let it simmer, stirring occasionally, until the mixture thickens - about 10 to 12 minutes. Most of the water should evaporate.
04 - Once the beef is cooked and the mixture has thickened, add the diced bell peppers and Serrano peppers. Cook for 3 to 4 minutes. Take the pan off the heat and set it aside.
05 - Heat your oven to 400 degrees and line a baking sheet with parchment paper. Take each tortilla half and shape it into a cone, securing the seam with a toothpick. Lightly spray the outside of each cone with cooking spray.
06 - Place the cones seam-side down on the baking sheet. Bake the empty cones for 8 to 10 minutes until they're golden and crispy.
07 - Fill each baked cone with the beef mixture and top with shredded cheese. Stand the filled cones upright in a loaf pan (this keeps them from tipping over). Bake for another 8 to 10 minutes until the cheese is melted and bubbly.
08 - Sprinkle with dried parsley and serve warm. These are best eaten right away while the cones are still crispy!

# Notes:

01 - The toothpicks help the cones hold their shape while baking - just remember to warn people to remove them before eating!
02 - Standing the filled cones upright in a loaf pan prevents the filling from spilling out during the second bake.
03 - You can adjust the spice level by adding more or fewer Serrano peppers and chili flakes.
04 - These are best served fresh and warm for the crispiest cones.

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