For the taco filling:

1 lb ground beef

1 packet taco seasoning (or homemade: chili powder, cumin, garlic powder, paprika, salt)

2/3 cup water

For the outer wrap:

4 soft flatbreads or gordita-style pitas

4 crunchy taco shells

For the cheese layer:

1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Toppings:

Shredded lettuce

Diced tomatoes (optional)

Additional shredded cheese

Creamy jalapeño sauce or spicy ranch

Optional add-ons:

Sour cream

Guacamole

Hot sauce

Cook Mode Prevent your screen from going dark

Brown ground beef in a skillet over medium heat. Drain any excess fat.
Add taco seasoning and water. Simmer until the mixture thickens.
Meanwhile, warm the flatbreads slightly and sprinkle cheese on top of each. Let the cheese melt using a pan, oven, or microwave.
Press a hard taco shell onto each cheesy flatbread so the melted cheese binds them together.
Fill the crunchy taco shell with the seasoned beef, lettuce, cheese, and sauce.

For extra crunch, toast the hard shells before assembling.
Use a skillet with a lid to melt cheese onto the flatbread evenly.
Make your own creamy jalapeño sauce for a flavor boost (blend mayo, sour cream, pickled jalapeños, garlic powder, cumin).
Keep the components separate until ready to eat if preparing ahead to maintain crispness.