Start by heating a large skillet over medium-high heat. Once hot, add the pound of ground beef to the pan. Use a wooden spoon to break it apart as it cooks for about 5-6 minutes until it's nicely browned. Drain any excess grease, which helps keep the tacos lighter and healthier. After that, sprinkle in the taco seasoning and add the recommended water from the packet. Let it simmer for a few minutes until the mixture thickens slightly and is fully absorbed. Remove the skillet from the heat and set aside.

Wrap your eight corn tortillas in a clean towel and pop them in the microwave for about one minute. This softens them up, making them easier to fold without cracking. Trust me, this little trick saves a lot of grief!

Once your tortillas are warm and pliable, it’s time for the fun part—filling them! Take four of the tortillas, layer on some of that savory ground beef, and sprinkle a generous amount of shredded sharp cheddar cheese. Carefully fold each filled tortilla in half to form a taco shape.

To get that lovely crisp on the outside, brush a thin layer of olive oil over the exterior of each taco. The oil helps promote browning and adds flavor. Alternatively, you can spray them with cooking spray if you have that on hand.

Place the filled taco shells in the air fryer basket in a single layer. To keep them from unfolding, you can use toothpicks to hold them shut or lay an Instant Pot trivet on top as an extra precaution. Set the air fryer to 400º F and let them cook for about 8 minutes, remembering to flip them halfway through for even cooking. After they’re done, remove the crispy tacos and repeat the process with the remaining tortillas and filling.

Now comes the best part—add all your favorite toppings! Pile on shredded lettuce, diced tomatoes, sliced black olives, and a dollop of sour cream. Feeling adventurous? Go for some spicy jalapeños! Enjoy every crunchy bite of these amazing air-fried taco shells.