Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the finely chopped yellow onion and sauté for 3-4 minutes, or until softened and translucent. Stir frequently to prevent burning.

Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

Add the ground beef to the skillet. Break it up with a spoon and cook, stirring occasionally, until it is browned and no pink remains. This should take about 7-10 minutes. As the beef cooks, drain off any excess grease from the skillet.

Stir in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant. This step toasts the spices and enhances their flavor.

Add the water and tomato paste to the skillet. Stir well to combine everything, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer.

Reduce the heat to low, cover the skillet, and let the taco meat simmer for at least 10-15 minutes. This allows the flavors to meld together and the sauce to thicken slightly. Stir occasionally.

While the meat is simmering, prepare the tortillas. You can warm them in a dry skillet over medium heat for about 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds until warm.

Assemble the tacos: Spoon a generous amount of the seasoned ground beef mixture into each warm tortilla. Top with shredded lettuce, shredded cheddar cheese, salsa, and your favorite optional toppings.