Add 1 to 2 tablespoons of avocado oil to a large non-stick skillet over medium heat.
Next, add in a flour tortilla and cook for 30 to 45 seconds per side or until dark brown spots form.
Immediately transfer it to a small to medium-sized oven-safe bowl and press down in the center using a drinking glass to mold it into a bowl-like shape.
Repeat the process with 3 more flour tortillas.
Ensure the flour tortillas are in the bowls and on a sheet tray, and bake in the oven on a middle rack at 350° for 14 to 15 minutes or until lightly browned and crisp. Set aside to cool.
Cut the corn tortillas into thick strips.
Add about ½ cup of avocado oil to a medium or large-sized non-stick skillet over low to medium heat.
Fry the corn tortilla strips in batches for 30 to 45 seconds or just until crisp. Let them drain on paper towels to get rid of any excess oil.
Add the ground beef to a large non-stick skillet over medium-high heat and immediately flatten it out.
After 30 seconds of frying, sprinkle 2 to 3 tablespoons of taco seasoning and mix it in.
Break up the ground beef into bite-size pieces and cook until they are browned and cooked throughout. Set it to the side.
Prepare the lettuce and vegetables.
Fill the cooled flour tortilla bowl with lettuce, ground beef, and desired vegetable toppings and cheese.
Add on your desired dressing and serve.
