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Move over taco-bowls, Ta-Cones are coming through! These jumbo taco cones are easy to make and so much fun! They will definitely add excitement to your next Taco Tuesday!

You Need:

  • 8-in flour tortillas
  • toothpicks
  • aluminum foil
  • 1lb ground beef
  • 1 package taco seasoning
  • lettuce
  • tomatoes
  • shredded cheese
  • sour cream
  • other toppings as desired

Step 1: Form the Cones

Gently fold one side of a tortilla half way across. Take the other side of the tortilla and wrap it over the first flap to form a cone shape. You want to get the tip as tight as possible. If there is a small hole in the bottom, Don't worry! It will still be ok.

Take a toothpick and gently push it through the overlapping edges to hold the cone together. Repeat with remaining tortillas.

Step 2: Bake the Cones

Take small sheets of aluminum foil and loosely crumble them into balls. You will need one ball for each cone. Gently insert the ball into the opening in the cone to help it hold it's shape during the baking process.

Lay the cones fold side up on a sheet pan and bake for 5 minutes at 400 degrees F. Flip the cones over and bake an additional 3 minutes.

Step 3: Prep the Toppings

Prepare what ever toppings you plan to put in your cone. I prepped lettuce, tomatoes, and of course: taco meat.

Shred some lettuce and dice up some tomatoes.

Brown your meat and drain off the fat. Add your packet of taco seasoning and finish with the instructions on the pouch.

Step 4: Finish the Cones

Once the cones have cooled, carefully remove the toothpicks and aluminum balls.

Start stuffing your cone with fillings. I started with a base layer of lettuce to catch anything that might want to fall through the small hole at the tip. Then I added beef, sour cream, tomatoes and cheese. Finish the cone with another layer of all the ingredients.

You can use whatever toppings you would like! Here are some other tasty topping suggestions:

  • black olives
  • jalapenos
  • salsa
  • pico de gallo
  • onions
  • avocado/guacamole
  • corn
  • beans
  • refried beans
  • rice
  • lime juice
  • cilantro
  • hot sauce

Step 5: Enjoy the Taco Cone

Serve with an optional fork and enjoy! At first this taco cone is too cute to eat, but after about 30 seconds, you will dive right in! I had my daughter hold the cone and she tried biting it before I was able to snap the first picture. I honestly can't blame her either!

<p>This looks delicious</p>
<p>Soo good! Give them a try!</p>
<p>Cute name and everyone knows what you mean and what they will get. Flour tortillas bake up nice; not so with corn. It's a hybrid, but who cares! Looks delicious. Thanks!</p>
<p>That was exactly my thought, thank you! I also never claimed it to actually be Mexican ;) Flour tortillas do bake up wonderfully!</p>
<p>That's not a taco, that's a tostada or the basis for a flauta. Still a nice idea for a flauta cone.</p><p> Just wondering, but why does unitedstatetecians thinks tacos are hard or crunchy?</p>
<p>I feel that its more of a regional food concept. Tacos, at least where I am from, simply mean a shell (either corn or flour) with meat and fillings with &quot;Mexican spices&quot; such as cumin and chili powder among other things. They are served hard and soft, both with the same definition. </p><p>I find it rather interesting how different cultures change and re-name things. &quot;tacos&quot; are not the only thing we, and many other countries mis-represent. &quot;Quesadillas&quot; and &quot;Taquitos&quot; are another example. It's not just the U.S. alone. In fact, you will find different names for the same thing across the U. S. it's self. I'm not sure why it's not an international term, but would love to know the history behind it. Perhaps you have some literature I can refer to! I highly enjoy authentic Mexican cuisine. It's hard to come by in the states though. It's all Americanized. :( </p><p>Thanks for your feedback!</p>
As a mexican I am baffled. I cant think on a book at the moment, but here http://biblioteca.herdez.com.mx/ this is the library of the museum of mexican cuisine in Mexico city. Check the catalogue, you may find something interesting.<br><br>As for the term quesadilla, thats easy. Original quesadillas a queso (cheese) in a tortilla , thus queso+tortilla=quesadilla (although there are quesadillas of many different fillings). <br><br>On taquito well, that is simply a diminutive of taco taco+chiquito(small)=taquito.<br><br>Yes, I know its hard to find it in USA (I know mexican who think food in USA is an insult... that was not a joke -_-0 ), Your best chance is to get a mexican friend and go eat at his/her home. XD (also is not americanized because well, its already as american as Peru or Argentina. Mexico is also an american country)<br><br>For real, one big difference is that mexican food is slow food (and we rarely bake anything) , for example mexican 'spice' are not used after the food is prepared but while it is being prepared.<br>
<p>I am definitely going to try these! I will post again with a pic when I do!</p>
<p>nice idea!. btw, tacones means heels in spanish. </p>
<p>Thanks! It's actually Ta-Cones, a play on words. Thanks for the literal translation though, I'm always looking to expand my Spanish :)</p>
<p>Perfectly crispy and absolutely delicious. Thanks for sharing :)</p>
<p>Looks really good! Oh how I love cilantro! Enjoy!!</p>
<p>This is why I stock up on Tide pens.</p><p>LOVE IT!</p>
<p>Thanks :)</p>
<p>I shall dub these TA-CONES..... and the kingdom will rejoice! Kidding of course. Pretty neat Instructable!</p>
<p>Thank you! Clever idea for the name, I like it! </p>
<p>Hurray! My opinions count! </p>
<p>Haha, yes!! It was definitely more clever than just plain old &quot;Taco Cones&quot;!! Thank you :)</p>
<p>I suggest Tacones</p>
<p>Second suggestion, and I decided to roll with it. Thanks!</p>
<p>Oh. Bis repetita. shambuda, great minds think alike :)</p>
<p>I know what I'm having for dinner tomorrow!</p>
<p>Enjoy!</p>

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