Crispy Beef Tacos

Heat olive oil in a large pan over medium-high heat. Add the ground beef and press it into a flat layer to allow it to caramelize.

Once browned, use a wooden spoon to break the beef into crumbles.

Add the diced onion, jalapeño, and red bell pepper to the pan. Sauté for a few minutes until the vegetables have softened.

Stir in the taco seasoning, then add a splash of water to create a sauce. Simmer until the liquid has mostly reduced and the meat is well-coated. Set the filling aside.

Heat a griddle or another large pan with a thin layer of cooking oil over medium heat. Warm the tortillas in the oil for about 30 seconds until they start to bubble and become pliable.

Sprinkle a layer of shredded cheese onto each warm tortilla.

Once the cheese is slightly melted, add a generous scoop of the beef filling to one half of each tortilla.

Fold the tortillas in half to create tacos. Continue to cook, flipping once, until both sides are golden brown and crispy.

To serve, open the tacos and top with thinly shredded lettuce, diced tomatoes, and a drizzle of sour cream or white sauce.