Elise Jesse’s Taco Bouquet

Taco night is a favorite, but cleaning up all those bowls can be a hassle. That’s why I came up with the idea of a Taco Bouquet. This simple yet flavorful dish is perfect for busy nights or summer parties. By shaping the tacos into cones, all the toppings stay put, making it easy to carry around. I first made this on vacation with limited kitchenware and messy kids in mind. Check out the recipe below for Elise Jesse’s Taco Bouquet from Cincinnati, Ohio.

Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings

Ingredients:

– 1 pound ground beef
– 1 tablespoon olive oil
– 1 tablespoon minced garlic
– 2 tablespoons taco seasoning
– 1 tablespoon tomato paste
– Salt and pepper to taste
– 8 flour tortillas
– 8 ounces shredded cheese, plus 3 to 4 additional ounces for topping
– 1/2 cup diced onion
– 1/2 cup strained pico de gallo
– 3 to 4 ounces shredded lettuce
– Cilantro, to taste
– Squeezable sour cream

Directions:

1. Preheat oven to 350°. Cut tortillas down the middle.
2. Heat a pan, add olive oil and ground beef. Season with salt, pepper, garlic, taco seasoning, and tomato paste. Brown the meat and transfer to a bowl.
3. Add toppings: cheese, onion, pico de gallo, cilantro, and lettuce; mix well.
4. Place parchment paper on a baking sheet with a bowl in the center. Roll tortillas into cones, fill with meat, and arrange on the sheet in a circle shape.
5. Remove the bowl, sprinkle cheese on top of the cones, and bake for 10-15 minutes until cheese is bubbly.
6. Garnish with cilantro, place the bowl back in the center, and serve with salsa or guacamole. Enjoy your taco cones with a dollop of sour cream!

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