2 lbs ground beef (80/20)

1 yellow onion, diced

1 tbsp fresh garlic paste

2 tbsp cooking oil

1 tsp black pepper

1 tbsp garlic powder

1 tbsp paprika

1 tsp onion powder

½ tsp ground cumin

1 tsp ground coriander

3 tbsp tomato paste

2 tbsp chipotle peppers in adobo, chopped

1 tbsp fresh lime juice

½ cup water

1 cup mixed bell peppers, diced

Salt, to taste

14–16 small tortillas

1 cup shredded mozzarella and cheddar cheese blend

Oil for brushing

1 tbsp finely chopped cilantro, plus extra for garnish

Fresh lime wedges, for serving

½ cup mayonnaise

⅓ cup sour cream

1–2 tbsp chipotle peppers in adobo

1 tbsp hot sauce

1 tbsp fresh lime juice

1 tsp honey

1 tsp garlic powder

¼ tsp ground cumin

Salt, to taste

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2–3 minutes until softened. Add the ground beef, breaking it apart with a wooden spoon. Cook for 6–8 minutes, until browned and cooked through.

Season the beef with salt, black pepper, garlic powder, paprika, onion powder, cumin, and coriander. Stir in the fresh garlic paste and cook for another 30 seconds until fragrant. Add the tomato paste and chopped chipotle peppers in adobo. Cook for 2–3 minutes, stirring until the beef is coated in all that smoky goodness.

Add the diced bell peppers and cook for another 2–3 minutes. Pour in ½ cup water, reduce the heat to medium-low, and simmer for 5–7 minutes until the liquid reduces and the filling becomes thick and flavorful. Turn off the heat and stir in the fresh lime juice and chopped cilantro, reserving some cilantro for garnish.

Combine the mayonnaise, sour cream, chipotle peppers, hot sauce, lime juice, honey, garlic powder, cumin, and salt in a blender. Blend until creamy and smooth. Taste and adjust the heat or seasoning. Add a splash of water if you prefer a thinner sauce for drizzling.

Preheat your oven to 400°F. Lightly oil a baking dish and brush one side of each tortilla with oil. Flip the tortillas and fill them with the smoky beef mixture. Arrange the filled tortillas in the prepared baking dish and top generously with shredded mozzarella and cheddar.

Bake for 15–20 minutes, until the tortillas are crispy around the edges and the cheese is beautifully melted and bubbly. Want a little extra golden goodness? Broil for 1–2 minutes, watching closely to prevent burning.

Remove the tacos from the oven and drizzle generously with your homemade creamy chipotle sauce. Finish with fresh cilantro, squeeze over a little lime juice, and serve immediately.