Cheesy beefy crunchy tacos with nacho cheese sauce

Heat oil on medium. Lay a tortilla in, let it blister, flip it, then shape it into a shell.

Fry the shaped shell until golden, drain off the excess oil, and repeat with the rest of the tortillas.

Move the frying oil aside. In a pan with a little of the same oil, once hot add half a white onion, one roma tomato and half a bell pepper. Cook 3 minutes.

Add 2 lb ground beef, break it down and brown it, then drain off the excess fat.

Season the meat with garlic salt, onion powder, salt, black pepper, ground cumin, oregano, chile powder, paprika and cayenne pepper, and add 1 tbsp cornstarch. Mix.

Taste for salt and adjust. Add a quarter cup of water and cook a couple of minutes, then cover and set aside.

For the nacho cheese sauce, set a pan on medium heat, add 3 tbsp butter and 1 tbsp oil and melt the butter.

Add diced onion, red bell pepper and pickled jalapenos, mix, and cook 3 minutes.

Add 3 tbsp all purpose flour and mix it into the butter.

Whisk in 1 1/2 cups milk, then a quarter cup of pickled jalapeno juice, and season with black pepper, salt and paprika.

Once the milk has thickened, add 8 oz mild cheddar cheese and let it melt, then turn off the heat.

Fill each taco shell with nacho cheese sauce and meat, then top with shredded cheese, sour cream, lettuce and salsa.