📋 Instructions

1. 1Heat the oven and tin — Preheat the oven to 400°F (200°C) and place a 12-cup muffin tin inside for 10 minutes. A hot tin sets the tortilla's shape on contact, which is why the cones hold their point instead of collapsing.
2. 2Warm the tortillas — Wrap the stack of tortillas in a damp towel and microwave 45 seconds, or warm each one 15 seconds per side in a dry skillet until soft and fragrant. They should bend without a single crack at the fold.
3. 3Shape the cones — Brush both sides of each tortilla lightly with oil, then roll it around a foil cone or your fingers into a tight cone and press the seam closed. Tuck the tip under so it doesn't unroll in the oven.
4. 4Pre-bake the shells — Stand the cones in the hot muffin tin and bake 8 to 10 minutes at 400°F (200°C) until pale golden and firm to the touch. They should feel like a stiff paper cup — if they still flop, give them 2 more minutes.
5. 5Brown the beef — Heat the olive oil in a large skillet over medium-high heat, add the onion and cook 4 minutes until translucent, then add the beef and cook 6 to 7 minutes, breaking it up, until no pink remains and the edges are browned.
6. 6Season and reduce — Stir in the garlic and taco seasoning and cook 30 seconds until fragrant, then add the drained tomatoes and simmer 5 minutes until the mixture is thick and glossy with almost no liquid in the pan. Taste and adjust salt.
7. 7Fill the cones — Spoon about 3 tablespoons of beef into each shell, stopping two-thirds of the way up, then top with a generous pinch of cheese. Press the cheese in lightly so it seals the top edge as it melts.
8. 8Bake until bubbling — Return the filled cones to the 400°F (200°C) oven for 10 to 12 minutes, until the cheese is melted and bubbling at the edges and the shells are deep golden brown. The internal temperature of the beef should read 165°F (74°C).
9. 9Broil and serve — Switch to broil at 500°F (260°C) for 60 seconds to blister the cheese, watching closely. Cool 3 minutes, then serve with sour cream and cilantro scattered over the top.