📋 Instructions

1. 1Heat the oven and tin — Set the oven to 400°F (200°C). Brush 6 cups of a standard muffin tin with the olive oil, coating the sides as well as the base.
2. 2Shape the shells — Press one tortilla into each cup, pleating the edges so it forms a cup with a flat bottom. The tortilla should reach the rim.
3. 3Pre-bake the shells — Bake 8 minutes at 400°F (200°C) until the edges are golden brown and the walls feel rigid when pressed. This is the step that decides whether the cones stay crisp.
4. 4Brown the beef — Heat a 12-inch skillet over medium-high heat. Add the beef and cook 6 to 7 minutes, breaking it into pieces no larger than a pea, until no pink remains and the internal temperature reads 160°F (71°C).
5. 5Bloom the spices — Drain the fat, then add the chili powder, cumin, garlic powder, onion powder, and salt. Stir 30 seconds until the spices smell toasted and coat the meat.
6. 6Simmer the filling — Add the tomato sauce and black beans. Simmer 5 minutes over medium heat until the mixture holds its shape on a spoon and no liquid pools at the edge of the pan.
7. 7Fill and top — Spoon 1/3 cup filling into each shell. Top with the reserved 1/2 cup cheddar, spreading it to the edges so it seals the top.
8. 8Bake the cones — Return to the oven for 10 minutes at 400°F (200°C) until the cheese bubbles at the edges and turns golden brown in spots. The shell rim should look deep amber.
9. 9Cool and serve — Rest in the tin 3 minutes, then lift each cone out with a spoon. Top with sour cream and cilantro and serve while the cheese is still soft.