Cook ground beef in a large skillet over medium-high heat, breaking up beef until it is relatively small crumbles of cooked hamburger.

About ½ way through cooking the ground beef, add the diced onion, salt, and pepper. Continue cooking and breaking up the beef until it is cooked through (no pink showing).

In a 10” skillet, I use a cast iron skillet, add the oil and cook on medium-high heat. Once the oil is hot, put in a flour tortilla and cook about 30 seconds on one side.

Using two forks, I fold it in half and flip from side to side making sure that both sides are starting to turn a light gold color. That is normally another 30 seconds total.

Remove from the oil and place on a plate lined with three squares of paper toweling. Cook the tortillas individually like this until all 40 flour shells are cooked. (Hint. Sometimes the flour shells like to get air bubbles. I lightly place the forks over them to make sure that they stay folded while cooking in the oil).

Dice the onions and tomatoes and put them in separate bowls. Shred chop the lettuce in thin strips. Shred the cheese. (Time saving tip. I do this as I am cooking the hamburger.)

Once the tortillas are cooked. Start putting the tacos together.

1 – 1 ½ tablespoon of hamburger in each shell.

Then top off your crunchy tacos with one or all of the delicious toppings: try shredded lettuce, shredded cheese, diced tomatoes, onion, taco sauce, hot sauce, or sour cream.