Preheat the oven to 425°F. Lightly oil or spray 2 baking sheets with nonstick spray and set aside.

Heat 1 Tbsp. oil in a medium sized skillet over medium heat. Add the ground beef and cook until no longer pink, then drain the excess fat.

Return the skillet to the burner and add the taco seasoning, water, garlic, lime juice, diced green chiles, salt, and pepper to taste. Cook until most of the moisture has evaporated, stirring occasionally for about 5 minutes.

Stir in 1 cup of shredded cheese until combined, then remove from heat.

Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through to make them pliable.

On one half of each tortilla, spread about ¼ cup of the beef mixture and top with a little shredded cheese. Fold the tortilla over to seal and lightly brush the top with oil.

Repeat with the remaining taco filling and tortillas, being careful not to overfill.

Bake for 15-20 minutes or until hot and crispy.

While the tacos are baking, prepare the chipotle crema by blitzing all crema ingredients in a food processor until smooth. Taste and adjust seasoning as needed.

Serve the tacos with your favorite toppings and the chipotle crema.