In a medium skillet over medium heat, add the ground beef. Use a spatula or wooden spoon to crumble the beef while cooking. This process makes sure the meat cooks evenly and gets that lovely browned finish. Don’t forget to drain any excess grease to keep things light.

Once the beef is browned, sprinkle the taco seasoning over it. Add about ¼ cup of water to the skillet, then stir well to combine. This will help to coat the beef evenly with the seasoning. Continue to cook until most of the liquid has evaporated; this usually takes around 3-5 minutes.

Take four corn tortillas and place them on a microwave-safe plate. Cover them with a damp paper towel to keep them moist while microwaving. Heat them in the microwave for about 20 seconds. This softens the tortillas, making them easier to fold without breaking.

After microwaving, take each tortilla and add a few tablespoons of the seasoned beef and a generous sprinkle of shredded cheddar cheese. Be careful not to overload them, or you’ll have a mess! Fold each tortilla gently to close them.

Spritz the air fryer basket with a little olive oil spray to prevent sticking. Place the tacos in the basket in a single layer—aim for about four at a time, depending on your air fryer size. Give them another spritz of oil spray to enhance that crunchy exterior.

Set the air fryer to 400°F and cook the tacos for about 6 minutes. As they cook, you’ll notice they become wonderfully crisp. Once they’re done, be mindful; they’ll continue to crisp slightly as they cool. Keep them warm in an oven set to low heat while you repeat the cooking process with the remaining tortillas.