• Preheat your oven to 425°F. Lightly coat a large sheet pan with about 1 tablespoon of avocado oil.

  Season the beef:

  In a mixing bowl, combine the raw ground beef with the Southwest seasoning. Mix thoroughly to coat.

  Warm the tortillas:

  Heat the tortillas just until pliable using a skillet, microwave, or gas flame. This prevents cracking when folding.

  Assemble the tacos:

  On one half of each warm tortilla, spread a spoonful of refried beans. On the other half, add 2 to 3 tablespoons of the seasoned raw beef. Sprinkle with cheddar cheese and fold the tortilla in half.

  Oil & arrange:

  Place the tacos on the prepared sheet pan. Brush or flip each one to lightly coat both sides with the remaining avocado oil.

  Bake:

  Bake for 20 minutes, flipping halfway through, until the tacos are golden brown and crispy and the beef is fully cooked.

  Serve:

  Enjoy hot with toppings like salsa, sour cream, shredded lettuce, avocado, or a drizzle of homemade avocado ranch.

Tips & Variations:

• Cheese options: Monterey Jack, pepper jack, or a shredded Mexican blend all work great.
• Add-ins: Try sautéed peppers, onions, jalapeños, or olives before folding.

Storage & Reheating:

• Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispiness. For longer storage, wrap tacos individually in foil and freeze; reheat straight from frozen as needed.