In a skillet over medium heat, crumble the beef and cook until no longer pink, about 5-7 minutes. Break it up as you go—no meat clumps allowed on your plate.

Drain excess fat. Return the pan to the heat and stir in taco seasoning and water. Simmer until the sauce thickens a bit, 3-5 minutes.

Warm the tortillas in a dry skillet or microwave until pliable. Keep them covered so they don’t dry out.

Assemble: in each tortilla, add a scoop of beef, a handful of lettuce, cheese, tomatoes, and onions. Top with a dollop of sour cream if you’re feeling fancy.

Finish with chopped cilantro and a squeeze of lime. Serve hot and enjoy the aroma that says “dinner is served.”