Crispy Cheesy Beef Cones

Heat olive oil in a large skillet over medium heat. Add the minced onion and sauté until softened, about 2-3 minutes.

Add the ground beef to the skillet. Break it up with a spoon and cook until browned all over.

Stir in the chili powder, cumin, paprika, diced bell peppers, and tomato paste. Cook for 1 minute until fragrant.

Pour in the beef broth. Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid has reduced, about 5-7 minutes. Set aside to cool slightly.

While the beef cools, prepare the avocado crema. In a blender, combine the avocado, sour cream, cilantro, lime juice, and salt. Blend until completely smooth.

Prepare the tortillas by cutting each one in half.

Take one half-tortilla and roll it into a cone shape. Secure the tip with a toothpick to hold its shape.

To fill the cones, place a stick of mozzarella cheese at the bottom, then spoon in the beef mixture, and top generously with shredded Monterey Jack cheese.

Heat vegetable oil in a large cast iron skillet over medium-high heat.

Carefully place the filled cones in the hot skillet. Pan-fry for 1-2 minutes per side, turning with tongs, until all sides are golden brown, crispy, and the cheese is melted.

Remove from the skillet and let cool for a moment. Serve hot with the avocado crema for dipping.