Crispy taco shells are best slightly heated in the oven or toaster oven. Throw a few into the oven at about 250 degrees while you prepare the rest of the meal.

Brown the ground beef in a medium to large sized skillet, breaking it up with a spoon or spatula as it cooks.

Use a lid over the skillet to hold back the ground beef as you carefully drain the fat (into a can you can throw into the trash later – not down the drain where it will clog up the pipes).

Return the skillet to the stovetop and add the taco seasoning and water. Cook and stir for a few more minutes until the meat is fully coated and the sauce thickens.

To serve, start with the taco shell or tortilla of your choice. Fill the bottom of the shell with a small amount of meat. Layer with cheese, lettuce, onions and tomatoes. Several small tacos are easier to eat than one huge one, in my opinion. Top with taco sauce if you choose.