Taco Cones Recipes

TACO POCKETS

Steps:

• Combine the chicken and salsa in a medium bowl and toss to coat. Cover and refrigerate for 30 minutes.
• Preheat the oven to 425 degrees F. Generously spray a baking sheet with cooking spray; set aside.
• Combine the chickpeas, taco seasoning and 3/4 cup water in a medium saucepan. Bring to a boil over medium heat and let simmer until thickened, about 3 minutes. Remove from the heat and smash about half of the chickpeas with the back of a spoon; set aside.
• Heat 1 tablespoon of the oil in a medium skillet over medium-high heat until shimmering. Add the peppers and onions, season with a pinch of salt and cook, stirring often and lowering the heat if needed so the vegetables don't brown, until softened, about 6 minutes.
• Transfer the vegetable mixture to a plate and return the skillet to medium-high heat. Add the remaining tablespoon oil to the skillet and heat until the oil shimmers. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes.
• Remove the chicken from the heat and fold in the cheese and half the vegetable mixture. Fold the remaining vegetable mixture into the chickpeas along with the cilantro, jalapeños and avocado. Taste both mixtures and season with more salt if needed.
• Combine the flour and 3 tablespoons water in a small bowl to create a paste that is the same consistency as glue, adding more water if needed. Halve the tortillas and cover them with a damp towel. Using the back of a spoon, spread a line of the flour mixture on the cut edge of a tortilla half. Fold the opposite ends of the tortilla half up and over, overlapping slightly to form a cone. Pinch gently to seal. Cover with a damp cloth and repeat with the remaining tortillas.
• Fill a cone with 1/3 cup of the chicken mixture. Spread some of the flour mixture along the inside edge of the top of the cone, then pinch the two sides together to seal the pocket. Place on the prepared baking sheet seam-side down and repeat with the remaining cones, chicken mixture and chickpea mixture. (You should have 6 of each filling.)
• Spray the pockets lightly with cooking spray. Bake, flipping the pockets once about halfway through, until golden and heated through, 15 to 20 minutes. Serve the pockets with sour cream, guacamole, hot sauce, lime wedges and more salsa.

TACO CONES

Steps:

• Preheat the oven to 375 degrees F. Put an oven rack in the lowest position with a 6-inch clearance above. Cut eight 6-inch squares of heavy-duty foil and eight 1-inch squares of heavy-duty foil. Using the larger foil squares, wrap each sugar cone, molding to the shape of the cone to cover completely and tucking in excess. Spray the outside of the foil generously with cooking spray and set aside.
• Add 1 teaspoon canola oil to a medium pan over medium-high heat, then add the onions. Cook, stirring often, until the onions are soft, about 4 minutes. Add the beef and garlic and cook, breaking the meat apart with a spoon, 2 minutes, then add the chili powder and 1 teaspoon salt and stir well to incorporate. Add the salsa and 1/3 cup of water and cook, breaking apart the meat and stirring, until the sauce is bubbly and the beef is browned, 4 minutes more. Remove from the heat and set aside.
• Brush both sides of each of the tortillas using the remaining 2 tablespoons oil. Wrap a tortilla around a sugar cone and secure the seam with a toothpick. Trim the top of the tortilla with scissors to make an even edge. Put it on a large baking sheet. Repeat with the remaining tortillas and cones.
• Bake for 5 minutes, then wrap the tip of each cone with the small foil squares to keep the tips from burning. Return to the oven until the cones are lightly browned and crisp and hold their shape, 5 to 7 minutes more. Remove the foil tips, and carefully remove the foil cone inserts and the toothpicks. Unwrap and reserve the sugar cones for another use. If the tortilla cones are still soft, return them, empty, to the oven, to cook until crisp, 1 to 2 minutes more.
• Meanwhile reheat the meat filling and set it out along with the cheese, avocado, cilantro, sour cream, jalapenos, tomatoes, salsa, hot sauce and lime wedges for a taco bar. Serve the cones hot from the oven, allowing each eater to build his or her own taco.

CHEESY GROUND BEEF TACO CONES WITH SOUR CREAM

Steps:

• Heat oven to 350°F.
• Press 1 tortilla onto bottom and up side of each of 8 nonstick muffin pan cups. Bake 10 min.
• Meanwhile, cook meat with seasoning mix as directed on package. Stir in 1/2 cup sour cream.
• Spoon meat mixture into tortilla cups; top with tomatoes, lettuce, cheese and remaining sour cream.