Turn soft flour tortillas into crispy Tortilla Cones then fill them with your favorite taco fillings or steak and peppers. They make fun appetizers for a party but are easy enough to make for a weeknight meal.
Recently for a party, I stuffed store-bought steak and peppers into baked tortilla cones. It was such an easy Party Recipe and my guests loved them!
The cones are great to serve at a party but are easy enough to make for dinner any night.
At first glance, this might not look like a simple everyday meal, but I had these tortilla cones ready to eat in about 30 minutes.
I filled them with a package of store-bought steak and peppers which made the final meal quick and easy to create. If you have more time, you can sautee peppers and steak yourself or make your favorite taco fillings. I can't wait to make them again and fill them with Hot Taco Dip.
Steak and Pepper Tortilla Cones make 5-6
3 burrito-style flour tortillas
egg wash (1 egg, beaten with 1 teaspoon water)
1-2 tablespoons extra virgin olive oil
1 package Hormel Philly Style Steak with Sauteed Peppers or your favorite taco fillings
4 ounces sharp cheddar cheese, shredded
optional: sour cream and diced tomatoes
Form the tortilla cones.
Preheat oven to 400 degrees Fahrenheit.
Cut each tortilla in half. Brush one side with egg wash. Roll the tortilla into a cone with the egg wash on the inside. The egg wash will help "glue" the seams together and hold the tortilla in a cone shape while baking.
Brush with egg wash and fill with tin foil balls.
You could cut off the excess tortilla to form a nice top edge, but I folded it down and pressed it really well to create a nice bond. I felt this really helped to hold the cone together. I did cut off a bit of the tortilla that was wrapped around the cone so that the seam would be straight, then I pressed down on the tortilla along the seam to secure it.
Brush olive oil over the entire exterior of the tortilla cone then place a ball of tin foil inside and set it on a non-stick tin foil-lined baking sheet (or use plain tin foil sprayed with cooking spray.)
Bake cones, with the open edge toward the back of the oven, for 8-10 minutes, until lightly golden brown.
Fill the tortilla cones.
While the cones are baking, heat the steak and peppers according to the package instructions.
Take the cones out of the oven and remove the foil ball. Stuff some shredded cheese in the bottom of the cone, then spoon in some steak, then add a bit more cheese, then more steak, and top it with more cheese. They are ready to serve.
See that wasn't hard at all.
You can top them with a dollop of sour cream and some diced tomatoes if you like. These made a super simple dinner but would also make great party appetizers.
If you prefer corn tortillas, you could make these Tortilla Bowls filled with Chicken Enchilada, poblano pepper, corn, and cheese filling. Corn tortillas are more brittle than flour tortillas so they would be harder to make into cones but they are easy to shape into bowls.
These Witch Hat Appetizers stuffed with pesto chicken salad are made using crescent dough. You could use flour tortilla cones to make them instead.
Baked soft tortillas shaped into crispy cones that can be filled with taco fillings or steak and peppers.
- 10 burrito-style flour tortillas
- egg wash 1 egg, beaten with 1 teaspoon water
- ¼ cup extra virgin olive oil
Preheat your oven to 400 degrees Fahrenheit.
Cut each flour tortilla in half.
Brush one side with egg wash.
Roll the tortilla into a cone with the egg wash on the inside.
Fold the tip of the tortilla into the center of the cone.
Brush olive oil over the entire exterior of the tortilla cone.
Roll tin foil into balls and stuff them inside the tortilla cone.
Set the cone on a non-stick tin foil-lined baking sheet (or use plain tin foil sprayed with cooking spray.)
Bake the cones, with the open edge toward the back of the oven, for 8-10 minutes, until lightly golden brown.
Heat up your favorite taco filling or steak and pepers and stuff them into the cones and add desired toppings.
These cones are best the day they are made but can be stored in an airtight container, preferably a metal cookie tin, for up to 5 days.