Pepper Steak Tortilla Cones

 Get the straight from the grill taste with these Pepper Steak Tortilla Cones. They are juicy, savory, and going to be gone quick so make sure your guests get to them quickly!

Post Sponsored by Hormel and hosted by #CollectiveBias #newfromhormel #shop

My husband commented the other day about the lack of variety in our meals lately. I spend so much time in the kitchen making edible crafts, most of which are sweet, that by the time dinner rolls around, I just make the same old thing. To be honest after dirtying my kitchen all day, the last thing I want to do is make yet another mess. I love made from scratch cooking, but sometimes, well, alright, many times, I just want something quick and easy.

I figured if my husband, who lived on chicken patties and turkey sandwiches before he married me, asked for some variety, I better try something new. Luckily for me, this week, Hormel via Social Bias #newfromhormel #CollectiveBias, asked me to check out their new Everyday Scratch and their new Hot Sandwich Meats which are now available in over 200 Ohio area Kroger stores.

On my weekly grocery shopping trip, I spotted the packages of Hormel’s new Everyday Scratch right next to the Hot Sandwich meats in the refrigerated entrees section. There were several ready-to-go proteins to choose from and I selected Flame Seared Chicken Breast and the Philly Style Steak with Sauteed Peppers.

For dinner last night I used the steak which I stuffed into baked tortilla cones. At first glance, this might not look like a simple everyday meal, but I had these Steak and Pepper Tortilla Cones ready to eat in under 30 minutes and my husband was happy to see something new on his plate.

I’ve been wanting to try my hand at making some baked tortilla cones and knew the steak and peppers along with some freshly shredded cheese would taste great in them.

Next time I’ll try using the Flame Seared Chicken Breasts too, but for this meal the amount of steak in one container was more than enough for both of us.

Steak and Pepper Tortilla Cones makes 5-6

Ingredients:

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
4 ounces sharp cheddar cheese, shredded
optional: sour cream and diced tomatoes

Instructions:

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.

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.

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. I think I’d use smaller tortillas to form the cones if I use them for a party and will try out some of the other new Hormel products. Speaking of parties, I’m having one this weekend, and will have to give these appetizers a try.

I was compensated for sharing this post with you today, but all opinions are my own.

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