Finely dice the onion into 1/4-inch pieces and mince the 3 garlic cloves. In a small bowl, combine the cumin, chili powder, garlic salt, salt, pepper, and cayenne pepper—mixing all the spices together ensures they distribute evenly throughout the meat and bloom properly when toasted. This prep work takes just a few minutes but sets you up for a seamless cooking process.

Heat a large skillet over medium-high heat and add the ground beef, breaking it into small pieces as it cooks for about 5-7 minutes until it's mostly browned and no longer pink. Add the diced onion and minced garlic, stirring frequently and cooking for another 3-4 minutes until the beef is fully browned and the aromatics are softened and fragrant. I like to get good color on the meat at this stage—it adds deeper, more authentic flavor to the final filling.

Add the spice blend from Step 1 to the browned beef and cook for 1-2 minutes, stirring constantly so the spices toast and release their oils without burning—this blooming step intensifies the flavors. Pour in the tomato juice and cornmeal, stirring well to combine and break up any lumps. Bring the mixture to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the cornmeal gives the meat that signature Taco Bell texture.

While the meat simmers, dice the tomatoes into 1/2-inch pieces, chop or shred the lettuce, slice the avocado, and finely dice the additional onion for topping. Once the meat filling is thickened and flavorful, preheat your broiler to high. Fill each taco shell with the cooked meat mixture from Step 3, dividing it evenly among the shells, then top each with a handful of cheddar cheese.

Arrange the filled shells on a baking sheet or broiler-safe pan and place them under the preheated broiler for 2-3 minutes, watching carefully until the cheese is melted and starting to bubble. Remove from the broiler immediately to prevent burning. I find this quick broil step gives you that perfectly melted cheese with a little color, just like the real thing.

Transfer the hot tacos to a serving platter and generously top each one with the prepared lettuce, tomatoes, onion, avocado, and a dollop of sour cream. Serve immediately while the shells are still warm and the cheese is melted.