Heat a skillet over medium-high heat and brown and crumble ground beef until no longer pink. Drain excess fat.
Return meat to pan and add remaining ingredients, stirring to combine. Let simmer for 5-6 minutes over medium-high heat or until most of the liquid is absorbed and is the consistency you like.
Salsa or Enchilada Sauce: Use what you have on hand! I've used both salsa and enchilada sauce with great results. Sometimes salsa is thicker and you may need to add a little bit of water to the meat while it simmers.
Bake the Shells: If you're making crunchy tacos with this meat, remember to bake or heat up the crunchy shells before assembling. It makes a huge difference!
Add Water: If the meat seems a little dry after adding in the spices and enchilada sauce, add ½-1 cup water and stir to combine. Allow the meat to come to a simmer and reduce down to your desired consistency.