Oven Baked Cheesy Tacos with Ground Beef in 30 Minutes

Instructions:

1. Place your skillet over medium high heat. Add the 1 lb lean ground beef and 1/2 small white onion, breaking the meat into small crumbles.
2. Cook for 7 minutes until the beef is fully browned and the onions are translucent. Stir in the 2 tbsp taco seasoning. If there is more than a tablespoon of liquid in the pan, drain it now to keep the tacos from getting greasy.
3. Turn the heat to low and add the 4 oz softened cream cheese. Stir constantly for 2 minutes until the cheese is completely incorporated and the meat looks glossy. Remove the skillet from the heat to let the mixture cool slightly.
4. Brush one side of each flour tortilla with a light coating of the 2 tbsp melted butter.
5. Place a tortilla, butter side down, on a clean surface. Sprinkle a generous tablespoon of the 2 cups shredded sharp cheddar cheese over the entire surface.
6. Spoon approximately 2 tablespoons of the beef mixture onto one half of the cheesy tortilla. Fold it over and press down gently to seal the edges.
7. Stand the tacos upright in a 9x13 inch baking dish. Pack them in side by-side. If you have extra space, you can use a crumpled piece of aluminum foil to keep the last taco from falling over.
8. Bake at 400°F (200°C) for 10 minutes. Flip the tacos halfway through if you want both sides to be equally golden, though it isn't strictly necessary if your oven has good airflow.
9. Remove the dish from the oven until the cheese is bubbling and the tortilla edges are dark gold. Let them sit in the pan for 3 minutes before moving them.
10. Open the tacos slightly and stuff with the 1 cup shredded iceberg lettuce, 1/2 cup diced Roma tomatoes, 2 tbsp pickled jalapeños, and a dollop of 2 tbsp sour cream. Serve immediately while the shells are at their peak crunch.