1 pound ground beef 1 packet taco seasoning 20 corn tortillas 1 cup grated cheddar cheese oil, for frying shredded lettuce, sour cream, salsa, for topping
In a medium skillet, brown the beef until cooked through, breaking it up as it cooks. Stir in the taco seasoning with 2 tablespoons of water. Stir to coat the meat in the seasoning. Remove from heat. Heat 2 inches of oil in a large, deep skillet over medium high heat Warm the tortillas in the microwave for about 30 seconds or with a warmer Use a dinner spoon to scoop a small amount of meat right down the center of one tortilla. Fold the tortilla in half and grab it with kitchen tongs. Place the folded taco in the hot oil, continuing to hold it closed, and cook until the taco will hold it's own shape, about 20 seconds.
Let go of the taco and continue cooking about 2 minutes per side, or until as crispy as you'd like. Repeat with remaining tacos, being sure not to overcrowd the pan. When the taco is ready to come out of the oil, fold up a thick wad of paper towels in your hand. Pick the taco up with the tacos and gently tilt to allow grease to drain out, place in the wad of paper towels, and squeeze lightly to remove more grease. Make sure you have enough paper towels in your hand so that the grease does not soak through and burn your hand. Place the taco in a paper towel lined pie plate and repeat with remaining tacos. When the tacos have cooled enough to handle them, stuff each one with a bit of the grated cheese. Serve with your favorite taco toppings. If you have leftovers, place them in the fridge, covered, for up to 4 days. Reheat in a 350 degree oven for about 8 minutes or until warmed through.