Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up into small pieces, until browned and fully cooked, about 5-7 minutes. Drain any excess grease if necessary.

Lower the heat to medium-low and sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cornstarch evenly over the cooked beef.

Stir until the seasonings and cornstarch are evenly coating the ground beef.

Pour in the water and stir. Simmer the mixture for about 3-5 or until thickened. Turn off the heat and set aside.

Heat about 1 inch of oil in a deep skillet to 350°F (175°C). Take a flour or corn tortilla and carefully place one into the oil. Hold the tortilla in a folded taco shape using tongs, frying it until crispy and golden, about 30-60. Drain on paper towels and repeat with the remaining tortillas.

Assemble the tacos by filling each shell with the seasoned ground beef. Top with lettuce, pico de gallo, shredded Monterey Jack cheese, guacamole, and sour cream.

Serve immediately and enjoy!