Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat carefully.

Once the beef is browned, add 1 chopped onion to the skillet. Sauté until softened, about 3-5 minutes. Then, add 2 minced garlic cloves and cook for another minute until fragrant.

Sprinkle in 2 tablespoons of taco seasoning followed by ½ cup of water. Mix well, allow to simmer, then reduce heat and cook for 5-7 minutes until liquid evaporates.

Warm 8 corn tortillas in a skillet over medium heat for about 30 seconds on each side or in the microwave wrapped in a damp cloth.

In a separate skillet, heat about ½ inch of vegetable oil over medium heat. Fry each tortilla for 15-20 seconds on one side, then fold and fry for an additional 30-60 seconds until crispy. Drain on paper towels.

Fill each crispy tortilla with the seasoned beef mixture and customize with shredded lettuce, diced tomatoes, sour cream, and salsa.

Plate the assembled tacos and serve them hot to enjoy while still warm and crispy.