Start by heating the oil in your skillet over medium-high heat until shimmering. Add the ground beef in a single layer so it browns instead of steams. Use your spatula to break it into bite‑sized pieces. Cook until there’s no pink remaining, about 8–10 minutes, ensuring a good sear—that’s where the flavor lives.

Once fully browned, carefully drain the excess fat. I learned the hard way that too much grease makes tacos soggy. Return the meat to the skillet and let any residual fat sizzle off for about a minute. This step keeps it flavorful without being oily.

Sprinkle in your taco seasoning and stir the beef until it's coated—cook for 1–2 more minutes to let the spices bloom. Then stir in your salsa; it’s key to keeping everything moist. Allow the mixture to simmer for another 2–3 minutes so the flavors meld into a cohesive filling—this gives you that perfect saucy texture.

Turn off the heat and taste—you may want a pinch more salt or a squeeze of lime. Let the mixture rest a minute; it firms up slightly and becomes easier to serve. Scoop it into warm tortillas and finish with your favorite toppings. Each bite should balance savory beef, bright salsa, and a bit of freshness from toppings.