Brown the ground beef with the diced onions until cooked through. Drain off any excess grease. Then add in the minced garlic and cook for 1 minute until the garlic is aromatic.
Then stir in the taco seasoning and 1 cup of the shredded cheese. Stir and cook on low for a few minutes until the cheese is melted.
Heat the corn tortillas in the microwave for 60-90 seconds until the tortillas are pliable and easy to work with without breaking.
Then fill each tortilla with approximately 1 1/2 tablespoon of the beef mixture. Fold each tortilla in half to form a moon shape and press down to evenly distribute the meat mixture throughout the tortillas.
Continue this process until all the tortillas have been prepared.
Heat approximately 1 inch Vegetable oil in a large skillet over medium high heat. Then gently place the prepared tacos in the oil. Cook for 2-3 minutes until the one side of the tortillas is browned and crispy. Then gently flip the taco and cook the opposite for 2-3 minutes until browned. You will likely need to work in batches depending on the size of your skillet.
Once the tacos are browned, move them to a paper towel lined plate to soak up the excess oil.
Continue this process until all the tacos are fried.
Then serve the tacos topped with the shredded lettuce, tomatoes and remaining cheddar cheese. Serve warm and enjoy!
Notes
Make sure to heat the corn tortillas in the microwave before preparing the tacos so that they do not break when forming the tacos. I used vegetable oil for the frying, but you can use your favorite type of cooking oil (canola oil, coconut oil or peanut oil would work as well). *These are best served fresh as they are still crispy and delicious but you can refrigerate any leftovers in an airtight container for up to 5 days.