• In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.Add the diced onion and minced garlic to the skillet and cook for 2–3 minutes until softened.Stir in the taco seasoning and 1/4 cup water. Simmer for 5 minutes until the mixture thickens. Remove from heat.
  

Heat the Tortillas:

• Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable. This prevents them from cracking when folded.
  

Assemble the Tacos:

• Place 2–3 tablespoons of the meat mixture onto one side of each tortilla. Add a sprinkle of shredded cheese on top.Fold the tortilla in half, pressing gently to keep it closed.
  

Heat the Oil:

• In a deep skillet or heavy-bottomed pot, heat about 1–2 inches of vegetable oil to 350°F (175°C).

Fry the Tacos:

• Using tongs, carefully place the folded tacos into the hot oil, seam side down. Fry 2–3 tacos at a time to avoid overcrowding.Cook for 1–2 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
• Serve the tacos hot with your favorite toppings like shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.