Preheat the oven to 425°F. Lightly oil or spray 2 baking sheets with nonstick spray. 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 to the burner and add in taco seasoning, water, garlic, lime juice, diced green chiles, and salt and pepper to taste. Cook until most moisture has evaporated, stirring occasionally for about 5 minutes.

Stir in 1 cup of shredded cheese and mix until combined. Turn off the burner and remove from heat.

Wrap tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through. Microwave again for about 10 seconds if needed.

Spread about ¼ cup of the beef mixture on one half of the tortilla. Top with a little bit of shredded cheese.

Fold the tortilla over to seal and lightly brush the top with more oil. Repeat with remaining filling and tortillas.

Bake for 15-20 minutes or until hot and crispy (no need to flip).

While baking, make the chipotle crema by blitzing all ingredients in a food processor until smooth. Taste and adjust as necessary.

Serve tacos with your favorite toppings and the chipotle crema.