Heat olive oil over medium-high heat in skillet.
1 tbsp olive oil
Cook the onion until soft, about 4 minutes. Add the garlic, and sauté for another 30 seconds.
1 cup onion, 3 cloves garlic
Add the beef and cook, stirring often, until no longer pink. Tilt the skillet and use a large spoon to remove most of the rendered grease. Discard safely.
1 lb ground beef
Add all seasonings and the flour. Stir until well blended and aromatic, about 1 minute.
2 tsp chili powder, 1 tsp ground cumin, 1 tsp oregano, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp Kosher salt, ½ tsp cayenne, ½ tsp ground black pepper, 1 tbsp all-purpose flour
Add the Ro-tel and beef stock. Cook until thickened somewhat and most of the liquid has cooked down, about 10 minutes. The mixture should feel wet, but not runny, but also not dry.
½ can Ro-tel, 1 cup beef broth
Meanwhile, heat vegetable oil to 350°F degrees
Vegetable oil
Fry corn tortillas in deep fryer, or in a skillet (if using a skillet...place the tortilla in the hot oil for about 10 seconds...then, using tongs and a fork, grab one end of the tortialla and gently fold in half....continue cooking for about 20 seconds...then flip, and cook for another 20 or 30 seconds, and until golden and nice and crisp).
12 corn tortillas
Place cooked tortillas on paper towels. Preheat oven to 275°F.
Place meat mixture in tortilla shells and place on a baking sheet. Bake for 10 minutes. Remove from the oven and serve at once with all the fixings.
1 cup cheddar cheese, 1 cup lettuce, 1 cup tomatoes, Salsa