Preheat your oven to 350°F (175°C).

In a large pan, heat the olive oil over medium heat. Add the sliced onions and sauté until they become translucent or lightly browned, about 3-5 minutes.

Toss in the minced garlic and cook for another minute until fragrant. Remove the onion mixture from the pan and set it aside.

In the same pan, cook the ground beef over medium-high heat until it’s no longer pink. Drain any excess grease, then season the beef with cumin, chili powder, salt, and black pepper. Stir in the cooked onions.

Take a damp tea towel or 2-3 paper towels, wring it out, and place the corn tortillas in the middle. Fold the towel over and microwave the stack on high for 30 seconds. If they aren’t warm enough, heat them for an additional 10 seconds.

Working quickly, take a tortilla, add a large tablespoon of beef filling, and gently fold it in half. Place each topped tortilla back-to-back on a baking sheet to help them stay closed. Repeat this until all tortillas are filled.

Bake in the oven for 15 to 20 minutes, testing for your desired crispiness.

Once done, serve with lime wedges and your favorite toppings!