Directions

1. Heat a 12-inch (30.5cm) skillet over medium heat, and add 1 teaspoon of oil. When the oil is hot, add the onions and ground beef, and begin to brown the meat, stirring continuously.

2. After 3 minutes, add the salt, pepper, and garlic. Reduce the heat to medium-low, and stir to incorporate. Cover and cook for 5 minutes.

3. Remove the pan from the heat, cover, and set aside.

4. In a separate 12-inch (30.5cm) skillet, heat 3 cups of oil to 300°F (150°C). Using tongs or a spatula, add the tortillas to the oil, one at a time, and immediately flip them over and then fold them in half.

5. Fry until the tortilla develops a golden-brown color, 30 to 40 seconds or up to 1 minute, flipping once at the halfway mark. To encourage a taco-shell shape, use the tongs or spatula to hold the tortilla open slightly. When the tortilla is fully crispy, transfer it to a cooling rack or a paper towel-lined plate to drain, and repeat with the remaining tortillas.

6. Fill the crunchy taco shells with 2 to 3 tablespoons of the ground beef and your toppings of choice, and serve.