Ingredients:

  • 8 corn tortillas
  • 1/2 cup neutral oil
  • 1/2 tsp fine sea salt
  • 1 lb lean ground beef
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 1 tbsp olive oil
  • 1 cup refried beans
  • 2 cups shredded iceberg lettuce
  • 1 cup shredded Monterey Jack or Cheddar cheese
  • 1/2 cup sour cream
  • 1 medium tomato, diced
  • 1 small white onion, finely diced
  • fresh cilantro
  • lime wedges

Instructions:

  1. Heat the neutral oil in a skillet over medium-high heat until it shimmers (approximately 350°F/175°C).
  2. Fry each tortilla for 30–60 seconds per side until golden brown and rigid. Transfer to a paper towel-lined sheet and sprinkle immediately with salt.
  3. Wipe out the skillet and heat 1 tbsp of olive oil over medium heat.
  4. Add the ground beef, breaking it into small crumbles, and cook until completely browned.
  5. Stir in the taco seasoning and water; simmer for 3–5 minutes until the liquid evaporates and the beef forms a thick glaze.
  6. Spread a thin, even layer of warmed refried beans across the center of each crispy shell to create a moisture barrier.
  7. Spoon a portion of the seasoned beef over the beans.
  8. Top with shredded lettuce, cheese, diced tomatoes, and diced onions.
  9. Finish with a dollop of sour cream, fresh cilantro, and a squeeze of lime.