Spread the beef in a hot skillet and let it sear before breaking it up. Season with all-purpose seasoning and taco spices.

Add diced onion and jalapeño. Cook until tender, then add beef stock and simmer until mostly reduced. Taste and adjust seasoning.

Pair the corn tortillas so each taco has a double layer. Divide beef and cheese among six tacos and fold gently without overstuffing.

Coat the bottom of a skillet with neutral oil. Fry tacos until the first side is golden, then flip and cook the second side for about 60–90 seconds. Drain and serve hot with salsa, sour cream, or guacamole.