Ingredients :

• Ground beef — Get 5% fat maximum. Fattier beef releases a lot of liquid during cooking and the filling becomes soggy — exactly what we want to avoid. If you want to go lighter, ground turkey works well, but add an extra spoonful of salsa to compensate for the lack of fat.
• Taco seasoning — Store-bought packets work great here. If you want to make the mix yourself: cumin, smoked paprika, garlic powder, oregano, cayenne pepper. The difference isn’t huge — the packet is perfectly functional for a weeknight.
• Cheddar — Grate it yourself if you can. Pre-shredded store-bought cheddar is coated in starch so it doesn’t stick in the bag, which makes it less melty. A cheddar aged 12 months, grated on the spot, makes a real difference in the cheese pull. Monterey Jack works very well too.
• Tortillas — Flour tortillas fold effortlessly and become truly crispy in the oven. Corn tortillas give more flavor but crack when cold — microwave them for 20 seconds in a damp cloth before folding. Both options work; it’s a matter of taste.