Crispy Fried Beef Tacos

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.

Add the diced onion and green chiles to the skillet with the beef. Cook for about 3 minutes, until the onion is softened. Stir in the taco seasoning, salt, and pepper.

Pour in 3/4 cup of water and stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low and cook for 5 minutes, or until the sauce has thickened.

Pour 1/4 cup of oil into a large, deep skillet and heat over medium-high heat until shimmering.

Place one corn tortilla at a time into the hot oil. Let it bubble and brown slightly on one side, about 30 seconds. Flip the tortilla and immediately fold it in half to create a taco shape. Hold it with tongs until it's golden brown and crispy on both sides, about 1-2 minutes per side.

Remove the crispy taco shells from the skillet and place them on a wire rack set over a baking sheet lined with paper towels to drain.

Open each crispy taco shell and fill one half with shredded cheese, followed by a generous spoonful of the beef mixture. Top with shredded lettuce, diced red onion, and a drizzle of hot sauce.

Serve immediately with extra hot sauce and your favorite sides.