The Modern Nonna

Taco Meat
0 In a large pot over medium-high heat, heat the oil.
1 Add the ground meat, using a wooden spoon, break it into small chunks as it browns. Cook the meat for about 10 minutes, or until all the liquid has fully evaporated.
6 NOTE: when you brown ground meat you will notice a lot of water release, you want to cook it way past this point until the water has FULLY evaporated and the meat begins to brown and caramelize. You will hear the meat "pop" as it browns. If you use meat like ground turkey, it won't have any fat so you won’t see much browning.
4 When the meat has browned, reduce the heat to medium-low. 
3 Add the onions, garlic and stir. Add the seasoning and tomato paste. Sauté for a few minutes to cook off the spices and the raw tomato paste flavor. 
5 Add in the water (or broth) and stir. Cook for another 1-2 minutes and take it off the heat. 
To Assemble
10 Heat up a separate pan on the stove. Add one tortilla at a time and heat it up on each side until it has golden bubbles on it. 
11 NOTE: if you have a gas stove, you can char the tortillas directly on it and use tongs to flip over. 
9 When the tortillas have been charred on each side, you are ready to assemble with any toppings of choice. 
12 I added the taco meat to mine with lettuce, sour cream, parsley (or cilantro), and diced cherry tomatoes. 
13 On my second tortilla, I added those same toppings but used grilled (or boiled) corn instead. Enjoy!