Instructions

• Preheat the oven to 425°F. Lightly oil or spray 2 baking sheets with nonstick spray. Set aside.
• Heat 1 Tbsp. oil in a medium sized skillet over medium heat. Add the ground beef and cook until no longer pink, drain the excess fat.
• Return to the burner and add in the taco seasoning, water, garlic, lime juice, diced green chiles, salt, and pepper to taste.
• Cook until most of the moisture has evaporated, stirring occasionally for about 5 minutes.
• Stir in 1 cup of shredded cheese and stir until combined. Turn off the burner & remove from heat.
• Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping them halfway through.
• Spread about ¼ cup of the beef mixture down on one half of the tortilla. Top with a little bit of shredded cheese.
• Fold the tortilla over to seal. Lightly brush the top of the tortilla with just a little more oil.
• Repeat with remaining taco filling and tortillas, being careful not to fill them too much.
• Bake for 15-20 minutes or until hot and crispy! (no need to flip)
• While they are baking, make the chipotle crema by blitzing everything in a food processor until smooth. Adjust according to your preferences.
• Serve the tacos with your favorite toppings and the crema.