- 1
In a large skillet, heat oil over medium high heat. Season beef with salt and pepper. Add beef, shallot, paprika, cumin, garlic powder, and onion powder to the skillet. Use the back of a wooden spoon to mash the beef into smaller pieces. Cook until beef is crumbled and no longer pink, shallot is softened, and spices are fragrant, 4-5 minutes. Add enchilada sauce and cook until thickened, 3 minutes. Season with salt and pepper as needed. Transfer beef mixture to a bowl and set aside.
- 2
Assemble the tacos. On one half of a flour tortilla, add about 1/4 cup cheese, 1/4 cup beef mixture, and crumble a few Cheez-It Crackers on top. Fold the other half over the tortilla to form a taco. Repeat with remaining tortillas.
- 3
Heat a large, non-stick skillet over medium heat. Arrange 6 Cheez-It Crackers and a couple jalapeño slices in a concentric circle. Sprinkle 1/4 cup cheese on top of Cheez-It crackers and jalapeños to form a 6 inch circle (it’s okay if there are small gaps in the cheese circle). Place taco on one side over one half of the cheese circle in the skillet. Cook until cheese is lightly golden brown and crispy. Using a rubber spatula in one swift motion, fold the taco onto itself so that the whole taco is wrapped in a crispy cheese blanket. Cook until cheese is golden brown. Remove to a plate and repeat with remaining tacos.
- 4
Serve tacos immediately with chipotle mayo, fresh cilantro, and fresh limes.
