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1
Preheat the oven to 400 degrees F to warm the tortillas.
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2
In a small bowl, combine the chili powder, cumin and 1 teaspoon salt.
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3
Stir until well mixed.
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4
Divide the ground beef into 4 equal sections, about 6 ounces each.
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5
Gently form the meat into thick disks, then place on a piece of wax paper.
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6
Press the patties until they're about 1/2-inch thick and 6 inches in diameter.
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7
Sprinkle each patty on both sides with the spice mix, using about 1/2 tablespoon per burger.
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8
Cut each patty in half, giving you 8 pieces.
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9
Heat a 10-inch cast-iron skillet over medium heat for 3 minutes.
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10
When the pan is hot, add 1 tablespoon of the oil and place 4 of the patties into the pan.
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11
Cook until the meat is browned half of the way up the side, 2 1/2 to 3 minutes.
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12
Flip and cook on the other side.
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13
Place a half-slice of cheese (torn into a few pieces so it fits on the burger) to cover the patty and melt over the top.
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14
Cook until the patty is well-browned on the bottom, another 2 1/2 minutes.
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15
Remove the burgers from the pan to a plate, tented with foil, to allow the juices to redistribute, at least 5 minutes.
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16
Scrape out any crusty bits on the bottom of the pan and pour off the extra grease.
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17
Add the remaining tablespoon of oil and repeat the process for the remaining 4 patties.
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18
Place the taco shells on a sheet pan to warm in the oven for about 5 minutes.
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19
If using soft tacos, wrap the stack of 8 in foil and warm for 5 minutes.
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20
Line the center of the taco shell with some lettuce and insert the burger.
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21
Slide 2 tomato slices alongside the patties and top with 1 teaspoon salsa and some sour cream, and serve.
