Cheesy Chunky Chili Tacos 4-3

Cheesy Chunky Chili Tacos 

Tacos with a lot of cheese, juice, flavour and crunchy chili Corn Cones on top.


Number of portions
Corn Cone Chips
  • 160 g Santa Maria Snack Base Corn Cones

  • 10 g Santa Maria Ancho Style or Cayenne Pepper

  • Salt for taste

  • Oil for frying

Taco filling
  • 1 kg ground beef or plant-based alternative

  • 70 g Santa Maria Taco Spice Mix

  • 150 ml water

  • 400 g canned and drained black beans

  • 400 g canned and drained corn

For serving
  • 300 g Santa Maria Chunky Salsa

  • 20 Santa Maria Tortilla 6"

  • 200 g shredded cheese

  • 30 g chopped cilantro

How to prepare

Corn Cones
  1. Heat the oil in a deep fryer to 180°C.

  2. Deep-fry Corn Cones in the hot oil until they are light golden and crispy. Drain them on paper towels to remove excess oil.

  3. Season with Ancho Chili or Cayenne Pepper. Ancho is milder than Cayenne. Taste with salt.

Taco filling
  1. Cook the ground beef until fully cooked.

  2. Add Santa Maria Taco Spice Mix and stir to combine the spices with the meat. Add water and let it simmer for 4-7 minutes.

  3. Add black beans and corn, and stir.

  1. Heat the Tortilla.

  2. Place a spoonful of the beef mixture.

  3. Top with deep-fried Corn Cones for a crispy texture.

  4. Add Santa Maria Chunky Salsa and sprinkle with shredded cheese and chopped cilantro.

  5. Serve immediately with lime wedges.

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