Instructions

• Preheat the oven to 275°F and set a baking sheet aside.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Add 1 cup chopped onion and cook, stirring occasionally, until soft, about 4 minutes. Add 3 cloves minced garlic and sauté for 30 seconds, until fragrant.
• Add 1 lb ground beef to the skillet. Cook, breaking the meat up and stirring often, until no longer pink. Tilt the skillet and use a large spoon to remove most of the rendered grease; discard the removed grease safely.
• Add the seasonings and flour: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon Kosher salt, 1/2 teaspoon cayenne, 1/2 teaspoon ground black pepper, and 1 tablespoon all-purpose flour. Stir continuously for about 1 minute, until well blended and aromatic.
• Add 1/2 can Ro-tel (tomatoes with chilis) and 1 cup beef broth. Stir, bring to a simmer, and cook until the mixture has thickened somewhat and most of the liquid has reduced, about 10 minutes — it should be wet but not runny.
• While the meat mixture simmers, heat vegetable oil for frying in a deep pot or skillet until it reaches 350°F.
• Fry the corn tortillas (12 total) one at a time: using tongs, place a tortilla in the hot oil for about 10 seconds, then fold it in half with tongs and a fork. Continue cooking about 20 seconds, then flip and cook another 20–30 seconds, until golden and crisp. Transfer each fried tortilla to paper towels to drain. Repeat with remaining tortillas.
• Place the fried tortillas on the prepared baking sheet. Divide the meat mixture evenly among the 12 tortillas, spooning the filling into each shell.
• Top the filled tortillas with 1 cup shredded cheddar cheese, 1 cup shredded lettuce, and 1 cup diced and seeded tomatoes.
• Bake the assembled tacos in the preheated 275°F oven for 10 minutes to warm through and melt the cheese.
• Remove from the oven and serve immediately with salsa.